Bendekai Saaru | South Indian OKRA CURRY RECIPE | Bhindi Curry
250 g okra (bhindi) cut into 1-inch pieces
1 + 1 tbsp oil
1 large onion
1 large tomato
3 - 4 garlic cloves
6 green chillies
1/4 cup coriander stalks
1/2 tsp cumin seeds
1 tbsp poppy seeds
1/2 tsp mustard seeds
3/4 cup coconut milk or 1 cup fresh coconut
Few curry leaves water
Wash and dry the okra, trim both ends and cut the okra into 1-inch pieces.
Heat 1 tablespoon of oil in a pan on medium heat and add okra.
Stir and cook the okra until tender on medium-low heat.
In a blender add in the onion, tomato, garlic, chillies, coriander stalks, cumin seeds, poppy seeds, and little water.
Blend to a smooth paste and keep that aside.
Heat 1 tablespoon of oil in a pan.
Once the oil is hot add mustard seeds and let them pop.
Add curry leaves and saute, now add in the paste, mix and cook for 2 - 3 minutes.
Add salt, coconut milk and cook for 1 - 2 minutes (add water if necessary).
Now add cooked okra, cover and simmer for 2 minutes.
Turn off the heat and serve the okra curry with ragi mudde or rice.