Vendakka mapass/ Okra in coconut milk gravy

Ingredients

Okra - 250 gm cut into 1'' long pieces
Onion medium size - 2 sliced
Ginger minced - 1 tsp
Green chilly  slit into halves - 4
Tomato diced - 1 large
Turmeric powder - 1/4 tsp
Coriander powder - 1.5 Tbs
Chilly powder- 1 tsp
Garam masala - 1 tsp
Thin coconut milk - 1 1/4 cup
Semi thick coconut milk - 3/4 cup
Thick coconut milk - 1/2 cup
Curry leaves - 2 sprig
Oil - 3 Tbs
Mustard seeds
Salt to taste

How I made it

Wash and dry the okra with paper towel before cutting it. Cut it into 1'' long pieces.

Heat up 1 tsp oil in a kadai, and fry the okra pieces with little salt in medium high heat,  till you don't see anymore slimy thread forming.. It will be half cooked at this point. Take it out and keep it aside.

Put back the kadai on the stove, add  the remaining oil, splutter mustard seeds, add onion, ginger, green chilly and 1 sprig of curry leaf, then saute till onion is soft and pink.

Add coriander powder, chilly powder, turmeric powder and half of the garam masala and stir till the powders get roasted.

Add tomato sliced, and saute till it gets cooked and mashed

Now add the okra pieces and thin coconut milk, mix well and cook on medium heat with lid on.

Once the okra is cooked welll,  add the semi thick coconut milk and boil,. then add thick coconut milk and turn off the stove. Add the remaining garam masala and garnish with the remaining curry leaves

Tips :- Drying the okra before cutting it and frying it helps reducing the slimness of this vegetable. adding a half tsp vinegar in the end also is helpful.

I used canned coconut milk. For thin cc milk = I cup water + 1/4  cup cc milk
                                           For semi thick = 1/2 cup water + 1/4 cup cc milk
                                           For thick cc milk = undiluted cc milk

After adding thick cc milk, do not boil, it can cause oil to get separated from the coconut milk..