Nadan Varutharacha Vendakka Curry | Vendakka Theeyal | Okra masala

Ingredients Okra - 350 gm Sliced shallots - 1/2 cup Grated coconut - 1/2 cup Curry leaves - a few Coriander powder - 1 tbsp Chilli powder - 1 tsp Turmeric powder - 1/4 tsp Fennel seed - 1/2 tsp Water - 2 cups Mustard seed - 1/4 tsp Dried chilli - 3 no Salt - as required Tamarind juice - 1/4 cup (as required) Method In a pan (turn heat to medium), add 1/4 cup shallots, grated coconut, and a few curry leaves. Roast until golden brown, make sure not to burn the coconut. Once the coconut gets brown in color, add coriander powder, chilli powder, turmeric powder, fennel seed powder and saute until raw smell goes. Transfer the coconut mixture into a grinder jar and let it cool completely. Then add 1 cup of water and blend smoothly. Add 1/2 cup of water and blend until smooth again. Fry the okra in the air fryer at 8mins or you can fry it in oil. Keep it aside. In a pan, add oil. Once the oil becomes hot add mustard seed. Add 1/4 cup of shallots, a few curry leaves, dried chilli, salt as required. Saute until golden brown. Add tamarind juice and mix well. Add coconut mixture and mix well. Bring to boil for about 5mins. Add fried okra, salt if needed. Close the lid and cook for about 10 to 15mins. Stir in between. The gravy becomes thick and okra is ready to be served!