Vendakka Malsyam / Okra in Coconut gravy

If you are also wondering whats with the peculiar name of this dish which literally mean okra fish in malayalam; there is no great story behind it. As far we understand this simple creation is very local  to Kannur, a region in the North Malabar and gets its name because of its similarity to the fish curry. Just that the  fish is substituted with okra . A great recipe for everyone.

Prep Time: 15 mins
Ingredients

Okra/Vendakka (cut): 10 - 12
Red Onions (sliced):  1/4 cup
Tomatoes (sliced): 1
Ginger (chopped): 1 teaspoon
Garlic (finely chopped): 1 teaspoon
Green Chili (chopped): 2-3
Curd: 1/4 cup
Grated Coconut: 1/3 cup
Cumin seeds/ Jeera: 1 teaspoon
Coriander Powder: 1 1/2 teaspoons
Dried Red Chilies: 3-4
Turmeric Powder: 1-2 teaspoons
Water: 1/2 cup

Seasoning
Pearl Onions/ Shallots (finely chopped): 2-3
Garlic (finely chopped): 1 teaspoon
Curry Leaves: 1 sprig
Mustard Seeds: 1 teaspoon
Dried Red Chilies: 1-2
Oil to fry

* You can cut the okra into 2 -3 pieces same as for sambar.

Heat some oil (1-2 tablespoon) in a pan. Add the cut okra, ginger, onions and saute for about 10 minutes till the okra is medium cooked. Put some turmeric powder. Add the sliced tomatoes. Add water and cover. Let it come to a boil. Make  sure the okra doesnt get over cooked and thus mushy.

Meanwhile, grind the grated coconut, a pinch of turmeric powder, coriander powder, dried red chillies, jeera, garlic and curd into a fine paste. Add this ground mixture to the okra. Let  it simmer on low heat until everything incorporates well. For seasoning; add oil, fry the garlic and chopped shallots until golden brown, then  splutter mustard seeds, dried red chillies and curry leaves.  Adjust the salt.

Serve hot with rice.