This is one of my mom’s okra (lady’s finger) dish that she makes retaining the structure of the vegetable. There is no slime, and is overall a mild dish with heat from the green chillies. She makes this very often when we are in Bombay, where you get better okra than in Kerala. The okra that is sold in Kerala generally tends to be tough and stringy, and shifting through the pile to get tender okra is met with not-so pleasant looks from the shopkeeper.
1. 1 pound (1/2 kilo) okra
2. 1 cup coconut milk
3. 1 small diced onion
4. 1/2 inch chopped ginger
5. 2-3 Thai peppers (you can adjust the amount of pepper to taste)
6. 1/2 teaspoon turmeric powder
7. 1 teaspoon mild chilli powder (Byadgi chilli)
8. 4-5 curry leaves
9. salt to taste
10. 2-3 teaspoon oil
1. 1 fine diced shallot
2. 3-4 curry leaves
Wash and pat dry the okra. Cut into 1/2 inch pieces and pan fry the okra pieces with oil on low to medium heat for about 3-4 minutes till it is three-fourth cooked through. Cooked at correct temperature the okra will turn an emerald green color. On high heat the okra pieces with will start turning brown. Remove the okra from pan and marinate it with onion, ginger, Thai peppers, turmeric and chili powder and set aside.
Bring to boil the coconut milk, lower the heat and gently add the marinated okra. Continue cooking for about a minute or so till okra is cooked through. Shut off flame.
For tempering, fry the shallots and curry leaves in a small frying pan and add the contents to the cooked okra. Stir and the curry sit for couple of minutes.
Serve with rice.