Vendakka Paalu Best Family Recipes

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Vendakka Paalu

"This is okra in coconut milk curry. Very simple to make and extremely good with rice and naan for a complete meal. A highly spiced and very creamy vegan curry with a purpose to even please non-vegans. If you like greater spice, use extra peppers or other spices to your liking."

Ingredients :

2 tablespoons olive oil
1/2 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 floor coriander
1/2 teaspoon floor pink pepper
1/4 teaspoon floor turmeric
1/4 teaspoon cumin seeds
1/8 teaspoon ground cardamom
1/8 teaspoon ground black pepper
1/eight teaspoon floor cinnamon
1 small tomato, sliced
1/4 cup golden raisins
1 cup sliced okra
1 cup coconut milk
1 tablespoon water
salt to flavor

Instructions :

Prep : 15M	Cook : 2M	Ready in : 35M

Heat the oil in a big skillet; prepare dinner and stir the bell pepper within the hot oil until softened slightly, approximately three mins. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper; cook dinner until fragrant, approximately 2 to three mins more. Season with the coriander, purple pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon; prepare dinner and stir another 2 minutes. Add the tomato slices and raisins to the aggregate; preserve cooking three extra mins. Mix the okra very well into the mixture to coat with the spices.
Stir the coconut milk and water collectively in a small bowl; pour into the mixture. Cover the skillet and cook dinner protected until the okra is soft, 8 to 10 mins. Add water if had to preserve wet. Season with salt. Serve warm.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, cook it calmly, and make easy-up easier.

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