### TranslatedIngredients: 200 grams Bhindi (Lady Finger/Okra) - cut into 1 inch pieces,Tamarind - small lemon sized,1/4 teaspoon Turmeric powder (Haldi),1 tablespoon Coconut Oil,1 teaspoon Mustard seeds,1/4 teaspoon Asafoetida (hing) - powder,1 sprig Curry leaves,Salt - to taste,1 teaspoon Methi Seeds (Fenugreek Seeds),2 tablespoons Rice - raw,2-3 Dry Red Chillies ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making Vendakkai Uppadan Recipe (Kerala Style Okra Curry Without Coconut), soak the lemon sized tamarind in luke warm water in a bowl for 10 minutes and extract the juice out of it and keep aside.In the meantime, heat a Shallow Fry Pan, and dry roast the ingredients listed under “dry roast and ground to a course mix” till fragrant.Grind them to a course mix using a Mixer grinder, and keep aside.Now, heat oil in the shallow fry pan on a medium flame, add the mustard seeds and let it crackle.Add the asafoetida and curry leaves and allow it to crackle.Now, add the cut okra and sauté for a few minutes until the sliminess disappears.Add the tamarind extract and a cup of water, turmeric powder, salt and let the okras cook with the lid closed. This will take around 3-4 minutes.Now, add the spice mix and let it simmer for other 2-3 minutes. Cook until the curry turns thick considerably.Switch off the flame and serve the Vendakkai Uppadan Recipe (Kerala Style Okra Curry)  with Steamed rice, Snake Gourd Thoran Recipe (Turai Thoran) and Paruppu Podi for a weeknight dinner.
