Kerala Style Roasted Okra | Vendakka Mezhukkupuratti

Ingredientsfor 4 servings

• 250 g Vendakka/ladies finger
• 1 small Onion
• 3 nos Green chilly
• 1 small Piece Ginger — thinly sliced
• 1/2 tsp Turmeric powder
• 2 tbsp Coconut oil
• 1 tsp Mustard
• Salt, as needed

Preparation

1. Step 1

   Wash and clean the okra and cut into small pieces.

2. Step 2

   Cut the onion, ginger, green chilly and keep it ready.

3. Step 3

   Heat the oil in a cook pan over medium high heat. The high heat is necessary to roast the okra well without any slime. Add the mustard seeds and pop them. Toss in the curry leaves and the sliced okra along with onion, ginger, green chilly and salt to taste. Let the okra roast in the oil without being disturbed for a couple of minutes.

4. Step 4

   Stir in turmeric powder and gently move around the okra so both sides of the okra and all of the okra slices gets cooked well.

5. Step 5

   Once the okra starts browning a little around the edges and you no longer see strands of slime when you move the okra around or see very little of it, take it off the heat.

6. Step 6

   This Vedakka Mezhukkupuratti is served as a side dish to rice along with any curries like Sambar, Parippu Curry / Kerala Dal or Pulisseri / Kerala Curry with Yogurt. You can also serve it as a side dish with rotis or chapatis as well.