Okra with coconut milk curry (Vendakka Paal Curry)

Overview
This is a Kerala specialty okra dish made with coconut milk. The Sweet taste of coconut milk mixed with the mild spices adds a unique flavor to this dish. Adding a little vinegar to this dish along with tomatoes brings up the tangy flavor. This dish goes well with rice or any Indian breads.

Okra with coconut milk curry

Ingredients for Okra with coconut milk curry

Ingredients
Okra cut into 2 inch pieces - 1 1/2 cup
2 Plum tomatoes cut into thin slices
Red Onion - 1 medium thin sliced
Ginger 2 inch piece thin sliced
Green chilly - 4 - 6 split in center length wise
Curry leaves 2 sprigs
Red chilly powder 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder 1/4 teaspoon
Vinegar - 1 tablespoon
Thick coconut milk 1 cup
Oil 4 tablespoons
Salt to taste

Steps
1. In a pan heat 1 tablespoon oil and saute the okra pieces  with salt till they are soft and cooked well and keep aside.
2. In another pan heat the remaining oil. When the oil gets hot add the thin sliced onions, ginger , green chilly and curry leaves to it and saute till the onions are soft and edges begin to brown.
3. Add the chilly powder, coriander powder and turmeric to this and saute 1  - 2 minutes. Add the sliced tomatoes  and salt to this along with half cup water and cover pan with lid and cook on medium flame till tomatoes are cooked.
4. Add coconut milk to this and mix well and bring this mixture to boil. Add 1 tablespoon of vinegar to this and mix well. Add salt as needed. Turn off heat and transfer to serving dish.

Serve hot with rice chapati or Naan.