Recipe for Vendaka Masala Pachdi

Active Time: 1 hour
Total Time: 1 hour

Ingredients

5 tablespoons oil, divided; 1 1/2 teaspoons mustard seeds; 1 teaspoon cumin seeds; 2 dry red chilies, broken into pieces; 2 tablespoons urid daal*; 1 1/2 medium onions, chopped; 2 medium tomatoes, chopped; 1 tablespoon coriander powder; 1 teaspoon turmeric; 1 teaspoon paprika; 1/8 to 1 teaspoon hot chili powder (to taste); 1 teaspoon salt; 3/4 cup coconut milk; 3/4 cup yogurt; 1/2 cup ground cashews; 10 to 12 curry leaves; 2 pounds okra

Directions

1. Heat 2 tablespoons of oil in a large saucepan until it shimmers and add the mustard seeds, cumin seeds, dry red chilies, and urid daal. Fry for about 30 seconds, until fragrant.
2. Add onions and stir until they soften, about 8 to 10 minutes. Add tomatoes, remaining spices, and salt and cook, stirring occasionally, for another 4 to 5 minutes. Add coconut milk, yogurt, ground cashews and curry leaves. Cook over medium heat for another 20 to 25 minutes, partially covered. Mixture should begin to thicken. If not thick enough, remove cover and cook over high heat for a few minutes. The mixture should have the consistency of porridge.
3. Cut off the top and 1/4 inch from the bottom of each okra. Slice 3/4 inch thick. In large skillet heat the remaining 3 tablespoons of oil until it almost smokes. Saute the sliced okra in the oil for 12 to 15 minutes, stirring every 2 to 3 minutes. Add the sauce and cook for another 5 minutes, until okra is done.

This is the original recipe, and it's excellent.

When I feel like something different for dinner but don't have either the time or the okra, I add double the spices to an 8-ounce can of light coconut milk, toss in a tomato, simmer for a few minutes, and serve over a pound of Chinese long beans.