This curry is called “Vendikai paal curry” in Tamil. Even though okra is a very nutritious vegetable, I am not a fan of this white curry. So after so many years, I made a very small quantity of this curry and when I made this, I loved it. It was so delicious it went just like that. Adding a little extra lemon juice enhances the flavor.
Using tender/young okra makes it tasty and quick to cook. So how do you figure out whether okra is matured or young? Simply take okra and break the rear end. If it snaps off then it’s young okra. If it’s matured okra, instead of snapping off if will bend and you can feel it’s fibrous. After cooking, the curry will be a little slimy. But that’s how this curry should be due to the sliminess of okra. In any case, if you are going to use matured okra for this dish, you may need more water to cook.
- 4 oz okra
- 2 tablespoons sliced red onion
- 1 – 2 green chilies slit length wise
- ¾ cups water
- 1 tablespoon milk
- Curry leaves
- Lemon juice
- Salt to taste
- Wash okra and cut both ends
- Cut them into about 1 inch pieces
- In a covered saucepan add okra, water, green chilies, onion and salt and cover and cook until okra is soft but not mushy
- Add milk and curry leaves and cook for another 1 minute
- Let cool and add lemon juice
Yields: 1 – 2 servings as a side dish