bhindi curry with coconut milk | vendakka paal curry | vendakkai mappas | specialdesirecipes

Indulge in a flavorful feast: bhindi curry with fresh coconut milk. accompanied by a zesty salad, crispy patties, and golden papad- The perfect lunch combo to satisfy your cravings and elevate your midday meal, creating a memorable and delightful lunch that balances tradition with modern taste.

Firstly, we need fresh coconut milk or buy readily available coconut milk. But cooking in fresh coconut milk extracted right before the preparation with the perfect taste to the recipe. To make fresh coconut milk we need to break open a mature coconut and drain the water. Scoop out the white flesh and cut it into small pieces. Blend the coconut flesh with hot water until it forms a thick, smooth mixture. Strain the blended mixture through a cheesecloth or fine mesh sieve into a bowl, pressing down to extract as much liquid as possible;e. The result is fresh coconut milk, which can be used immediately or stored in the refrigerator for up to a week. For thicker coconut milk, use less water and for a lighter, add more water.

Bhindi curry with coconut milk is a flavorful Indian dish featuring tender okra( bhindi) cooked in freshly extracted coconut milk. The curry is infused with aromatic spices like turmeric powder, cumin, and coriander, perfectly balanced by fresh coconut milk's sweetness and smooth texture. This dish is often garnished with fresh herbs like cilantro and pairs with the crunchy savory sides, creating a memorable and delightful lunch that balances tradition with modern taste.

Video Recipe Of Bhindi Curry With Coconut Milk | Vendakka Paal Curry | Vendakkai Mappas | specialdesirecipes

Ingredients:

• Bhindi | Okra | Ladies Finger - 400g
• Sesame Oil - 3 Tbsps.
• Mustard Seeds - 1/2 Tsp.
• Cumin Seeds - 1/2 Tsp.
• Onion - 1
• Green Chillies - 6
• Curry Leaves
• Methi Leaves - 2 Bunches
• Tomatoes - 2 Big
• COocnut Milk - 320 ml Or 3 1/2 Cups
• Coriander Seed powder - 1 Tsp.
• Coriander Leaves
• Ginger Garlic Paste - 1/2 Tbsp.
• Turmeric Powder - 1/2 Tsp.

Preparation:

• Wash bhindi and pat it completely dry with a kitchen towel. THis step is crucial to reduce sliminess while cooking.Cut the okra into 1-Inch pieces and set aside.
• Next extract the coconut milk.
• In the pan add sesame oil, heat the oil and add mustard seeds, cumin seeds and let them splutter.
• Add chopped onions and saute until they turn golden brown.
• Stir in the slit green chilies, curry leaves, methi leaves, and saute for another 2 minutes until it releases aroma.
• Then add ginger garlic paste along with turmeric powder and saute till the raw smell leaves.
• Now add chopped bhindi and saute for about 2 minutes on medium flame.  Now add chopped tomatoes, red chilli powder to the pan and cook until they soften and bhindi is cooked 70 %
• Simmer the curry and pour in the fresh coconut milk and stir well to combine.
• Cover the pan and let the curry simmer on low heat for 10 minutes, allowing the flavours to meld and the okra to fully cook.
• Taste and asjust the seasoning as needed.
• NOw turn off the heat and garnish with freshly chopped coriander leaves and coriander seed powder and mix well.
• Serve the bhindi curry with coconut milk hot, alongside steamed rice, crunchy patties or papads and enjoy.