Bhindi curry ( with coconut paste )

Bhindi curry ( with coconut paste )

Serves: 2

You will need

200 g bhindi ( okra )
1 cup ( 100 ml ) water
1/2 teaspoon salt
1 teaspoon tamarind paste or 1/4 cup tamarind juice
1 green chilli, slit lengthwise
Extra 1/4 cup water

For coconut paste:

1 cup ( 125 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder

2 tablespoon water

Make a smooth paste of above ingredients in a mixer or blender.

For seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1 spring curry leaves

Method

Wash bhindi thoroughly.

Trim okra ( bhindi ) and cut bhindi into 1 - inch size pieces.

In a bowl, mix bhindi pieces with water, salt , tamarind paste / juice and slit green chilli. Cover with a lid and cook on a medium heat for 5 - 8 minutes until 3/4 th done.

Add coconut paste, extra 1/4 cup water ( if required ) and adjust salt to taste. Mix well.

Cover with a lid and cook again on a low heat for 5 - 8 minutes or until done. Remove from the heat.

For seasoning:

Heat oil in a frying pan. Add mustard seeds. When they begin to pop, add cumin seeds ( jeera ) and fry for 1 minute. Add curry leaves and stir for 2 minutes. Pour the seasoning over bhindi curry and serve with rice.

Our son's favorite Fried Chicken

My husband brought a packet of instant coating mix from Singapore. First marinate chicken pieces with 1 beaten egg. Later coat with sufficient coating mix and deep on a medium heat until golden color and crisp ( 10 minutes for each side and 2 leg piece at a time ). Serve hot with tomato sauce and French fries.