Bhindi coconut curry / Bendekai gojju / Okra curry

Servings: 3

Ingredients:

Content	Quantity	Comment
Bhindi / Okra / Lady’s finger	15 medium	chopped
Coconut	½ cup	Desiccated
Sambar powder	2 ½ tsp
Salt	To taste
Jaggery	1 tbsp
Coriander leaves	2-3 tbsp
Onion	1 small	Sliced thinly
Tomato	1 small	Quartered
Oil	6 tbsp
Mustard	1 tsp
Jeera	1 tsp
Curry leaves	1 sprig
Water	½ cup
Turmeric	A pinch

Method:

Heat a tbsp of oil in a kadai and add the onions and fry till translucent. Transfer it to a blender and let it cool.

Heat another tbsp of oil in the same kadai. Add the chopped okra, a pinch of turmeric and fry till the gum dries up totally. Remove and set it aside in a plate.

Add coconut, coriander leaves, sambar powder, salt, jaggery, tomato, water to the blender which contains fried onion and grind it to a smooth paste.

Heat 2 tbsp of oil in the kadai. Add mustard seeds, once they start popping, add jeera, curry leaves and the ground masala and 2 tbsp of oil.

Bring it to a boil and add the fried okra and boil it for a minute more by covering the kadai.

Serve hot with rice, roti's, chapati's....