I made a Keralan okra curry last night, to use up a good amount of the okra I had in the fridge. I first set some brown basmati rice to cook, then started cutting up the ingredients. As soon as the okra was cut, I started sautéeing that in a little coconut oil, in a wok, for about 10 min, stirring frequently. Minced some garlic and ginger, and a small onion (recipe called for 1/2 c), and when the okra was done, removed that, and started cooking the onion, for a minute, then the garlic and ginger, plus the seasonings, for just 2 minutes, then added the okra back in, and cooked another 2 minutes. Then the coconut milk was added - the Keralan signature - and simmered another 2 min. That was it! The rice was not even done yet! It sat about 2 minutes, waiting for the rice, and thickened some, due to the okra. It wasn't at all difficult, and since it didn't have a lot of ingredients, it wasn't as complex as a Thai curry - my favorite thing in coconut milk - but it was very good, and not hot. Here's the recipe I based it on - only thing I did different was more garlic. Next time probably more green peppers.
Bhindi Mappas features sautéed bhindi in aromatic coconut milk gravy. An assortment of pungent ingredients like ginger, garlic, curry leaves, etc., perk up the coconut milk, turning it from a mellow ingredient into a mouth-watering gravy for the ladies finger.
it's hot and humid so we didn't bbq the entire labor day weekend. looks like the summer season is over. it's wednesday morningnow and i'm trying to remember what i ate ... I think tuna fish and leftover cold broccoli salad!