Vendakka Paalu recipe
All Recipes World Cuisine Recipes Asian IndianIngredients
- 2 tablespoons olive oil ½ 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 ground coriander ½ teaspoon ground red pepper ¼ teaspoon ground turmeric ¼ teaspoon cumin seeds ⅛ teaspoon ground cardamom ⅛ teaspoon ground black pepper ⅛ teaspoon ground cinnamon 1 small tomato, sliced ¼ cup golden raisins 1 cup sliced okra 1 cup coconut milk 1 tablespoon water salt to taste
Nutrition Info
- 456 caloriescarbohydrate: 30.5 gcholesterol: : -fat: 38.4 gfiber: 6.2 gprotein: 5.5 gsaturatedFat: 23.4 gservingSize: -sodium: 27.1 mgsugar: 15.3 gtransFat: : -unsaturatedFat: : -
Directions Vendakka Paalu
Directions
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Heat the oil in a large skillet, cook and stir the bell pepper in the hot oil until softened slightly, about 3 minutes. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper, cook until fragrant, about 2 to 3 minutes more. Season with the coriander, red pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon, cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture, continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices.
Stir the coconut milk and water together in a small bowl, pour into the mixture. Cover the skillet and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.