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| Spicy Okra Curry South Indian Style |
My daughter and I both love Vendaikkai (okra). She and I made curry today.
Splutter mustard seeds, cumin seeds and urad dal with 1/2 dry chill, a pinch of hing, 1/4 tsp turmeric and 1/8 tsp chilli powder in canola oil.
Add 1/4 inch pieces of Okra and sauté over a medium flame for a few minutes and then salt and sauté on a low flame until it is no longer sticky and is past golden brown.
Try sautéing it longer and decide how you like it. My father liked it almost black and crunchy and that's how my mother would make it.
Obviously you can increase the spiciness with more of the chilli powder. Goes well with just about any rice dish. Is a lovely garnish on yoghurt or on a clear ginger mushroom soup (recipe later).
