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Bhindi Curry (Vendakka Mappa)
- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Bhindis are slimy in texture. To remove this sliminess, all you need to do is to thoroughly wash the bhindis and spread them out under a fan for at least half an hour before cooking. Also, cut them into small pieces and fry using little oil, mostly without placing a lid on.
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Bhindi Curry (Vendakka Mappa)) is stir-fried okra (bhindi) in spicy coconut curry. It is a well known traditional Syrian Christian delicacy, and can be served as an accompaniment to rice, chapati or steamed Appams.
- Okra (bhindi), washed, dried and cut into 1-inch pieces (½ kg)
- Coconut oil (1 tsp)
- Ginger (adrak), finely chopped (1 tsp)
- Garlic (lahsun), finely chopped (1 tsp)
- Green chillies (hari mirch), chopped (1 tsp)
- Curry leaves (kadipatta) (4 to 5)
- Onion (pyaaz), chopped (1/2)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- MTR Haldi Turmeric Powder (1/2 tsp)
- MTR Dhaniya Coriander Powder (1 tsp)
- Salt (to taste )
- Coconut milk (2 cups)
- Heat 2 tbsp of oil in a non-stick kadhai and toss in the bhindi pieces. Stir and cook on a medium flame for about 8 to 10 minutes, or till they have turned light brown in colour.
- Transfer to another bowl and keep aside.
- In the same kadhai, add the remaining oil and let it heat up. Toss in the ginger, garlic, curry leaves and onions and sauté on a medium flame for 1 or 2 minutes, stirring intermittently.
- Next, add in the MTR Lal Mirch/Red Chilli Powder, the MTR Haldi/Turmeric Powder, and the MTR Dhaniya/Coriander Powder and stir for a few seconds.
- Next, put in the bhindi pieces and salt and mix well. Cook on a slow flame for 2 minutes, stirring intermittently.
- Pour in the coconut milk, mix well and cook on a medium flame for another 2 minutes, stirring intermittently.
- Serve immediately with parontha or appam.