Steps to Prepare Ultimate Vendakka mappas/ (Bhindi/lady's finger cooked in coconut milk)

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Favorite Vendakka mappas/ (Bhindi/lady's finger cooked in coconut milk). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vendakka mappas/ (Bhindi/lady's finger cooked in coconut milk), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vendakka mappas/ (Bhindi/lady's finger cooked in coconut milk) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vendakka mappas/ (Bhindi/lady's finger cooked in coconut milk) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vendakka mappas/ (Bhindi/lady's finger cooked in coconut milk) estimated approx 1hr.

To begin with this recipe, we must prepare a few components. You can cook Vendakka mappas/ (Bhindi/lady's finger cooked in coconut milk) using 15 ingredients and 9 steps. Here is how you cook that.

Vendakka mappas is a traditional Kerala curry/gravy mainly consumed with rice. You could use any vegetable to prepare this dish. Vendakka mappas means okra/bhindi cooked in coconut milk.

Ingredients and spices that need to be Get to make Vendakka mappas/ (Bhindi/lady's finger cooked in coconut milk):

1. 300 gms okra/vendakka/bhindi
2. 3 tbspn coconut oil
3. 3 sprigs curry leaves
4. 1 tsp mustard seeds
5. 1 large onion slitted
6. 1 tsp minced ginger
7. 3-4 green chillies Slitted in lengthwise
8. 1 large tomato sliced
9. 1/2 tsp turmeric powder
10. 1 tsp coriander powder
11. 1 tsp red chilli powder
12. 1 tsp garam masala
13. 1 cup thick coconut milk
14. 1 cup thin coconut milk
15. to taste Salt

Instructions to make to make Vendakka mappas/ (Bhindi/lady's finger cooked in coconut milk)

1. Wash and pat dry the okra(drying the okra is very important to make sure it is not slimy.
2. Trim the ends and cur the okra in 1/2inch or as per your wish.
3. Heat a earthen skillet,add 1/2tsp oil and okras in it and saute the okra till it gets light brown and crispy on the sides. Remove and keep aside to cool.
4. Heat some more oil and add mustard seeds,green chillies, minced ginger,curry leaves and onions. Saute till onion softens.
5. Add sliced tomatoes,add the spices mix well.once the tomatoes have softened, add the sauted okras in it and mix well.
6. Now add 1cup of thin coconut milk first and let it simmer for 3-5mins for the curry to come together.
7. Now add the thick coconut milk and let it be on low flame for 5-7mins. Lastly add the salt stir well for 1 min and off the flame. Drizzle 1/2tsp of coconut oil on top. Cover with lid for 10-15mins and then serve.it tastes best.
8. Vendakka mappas is ready to serve., accompanied by rice.
9. Note:- Don't boil the coconut milk on high heat. It may separate and completely ruin the curry. After you add coconut milk keep the heat on low and cook till you see the Steam rise from the curry.

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