Kerala fish curry style bhindi with coconut milk and kudam puli

I love ladies finger and relish it in all forms. Thankfully, Neha too shares my love for this vegetable, though hubby is not a big fan of bhindis. You can get some interesting bhindi recipes here.  The below recipe is similar to how Mallus make fish curry using kudam Puli. The gravy is mildly spiced with flavours of kudam puli and fresh coconut milk. You can use store bought coconut milk or coconut milk powder or make fresh coconut milk at home using grated coconut. The choice is yours.

Since the beginning of 2019, we were on a vegetarian diet and by now hubby was missing his fish curries and chicken dishes. So, this was an ideal fake fish curry without the fish pieces. Perfect to devour with some Kerala red rice, a stir fry and pappadam. Please do try. If interested, you can replace the ladies finger with brinjal and replicate the same curry. I can assure you that it will taste equally good.

Ingredients:

Ladies finger 150 gm

Salt to taste

Shallots 8-10 (or)

Onion 1

Tomatoes 2

Green chilies 1-2

Garlic 3-4 cloves

Ginger 1 inch piece

Turmeric powder 1/2 tsp

Red chili powder 1 tsp

Coriander powder 2 tsp

Fenugreek seeds 8-10

Mustard seeds 1/4 tsp

Grated coconut 1/2 cup (or)

Coconut milk 1/2 cup

Refined oil 1 tbsp

Coconut oil 2 tsp (optional)

Kudam Puli 2-3

Curry leaves handful

Method:

Cut the ladies finger or okra into 2 inch long pieces.

Chop the onion, garlic, ginger and green chilies. Make a puree of the tomatoes and keep aside.

Heat a teaspoon of oil in a nonstick pan and stir fry the ladies finger till they are almost done.

Heat some oil in an earthern pot or a kadhai.

Add mustard seeds and fenugreek seeds.

When they splutter, add onion, garlic, ginger and green chilies and saute till translucent.

Now add the tomato puree and dry spice powders.

Cook till oil separates out.

Now add salt and around a cup of water and bring to a boil.

Add the fried ladies finger and kudam puli and cook for five minutes.

Now add coconut milk and switch off the flame. Do not boil after adding coconut milk.

Finally, garnish with fresh curry leaves and drizzle with some coconut oil.

Serve it with steamed rice or preferably Kerala red rice.