Vendakka Paalu recipe

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Ingredients

2 tablespoons olive oil
½ bell pepper, seeded and sliced into strips
2 jalapeno peppers, seeded and sliced into strips
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
2 bay leaves
1 teaspoon ground coriander
½ teaspoon ground red pepper
¼ teaspoon ground turmeric
¼ teaspoon cumin seeds
⅛ teaspoon ground cardamom
⅛ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
1 small tomato, sliced
¼ cup golden raisins
1 cup sliced okra
1 cup coconut milk
1 tablespoon water
salt to taste

Nutrition Info

456 calories
carbohydrate: 30.5 g
cholesterol: : -
fat: 38.4 g
fiber: 6.2 g
protein: 5.5 g
saturatedFat: 23.4 g
servingSize: -
sodium: 27.1 mg
sugar: 15.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large skillet, cook and stir the bell pepper in the hot oil until softened slightly, about 3 minutes. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper, cook until fragrant, about 2 to 3 minutes more. Season with the coriander, red pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon, cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture, continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices.

  2. Stir the coconut milk and water together in a small bowl, pour into the mixture. Cover the skillet and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.

Recipe Yield

2 servings

Recipe Note

This is okra in coconut milk curry. Very simple to make and great with rice and naan for a complete meal. A spicy and very creamy vegan curry that will even please non-vegans. If you like more spice, use more peppers or other spices to your liking.

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