Vendakka thengapal curry-Lady's finger in coconut milk

This is one of my mom's favourite recipe which I guess my dad disliked for its coconut flavour. I never realised how much I loved this recipe until I got married and my hubby turned aversive to coconut milk curries. This happens to be my brother's favourite veg curry too. I never use the traditional coconut milk.The coconuts I carry from home often dries soon and is never fit to extract coconut milk. And I never plan and make coconut base curries. So I always have sachets of Coconut milk powder as a substitute. Now typical Keralites would not approve of it but my hubby doesn't care much as he already is at loggerheads with coconutty flavour. I have heard long time back and seen recently the traditional way of extracting coconut milk which is to tightly tie up the grated coconut in a muslin cloth and twist it usually for feasts two people do this process. They hold the ends of a long cotton cloth filled with freshly grated coconut and twist it so hard that the coconut milk oozes out. Well I don't know if they do it anymore. So here's a treat from my mom's home town.

Ingredients for Vendakka thengapal curry

Lady's finger- 200 gm

Onion- 1 sliced

Ginger- 1 piece sliced

Chillies- 3 sliced

Curry leaves- 1 sprif

Coriander powder- 2 tbsp

Turmeric powder - 1 tsp

Salt - to taste

Coconut / sunflower oil ( I prefer coconut for this curry)

Vinegar- 4-5 drops

Coconut milk powder ( Nestle) to small packets

Directions

Chop the lady's finger into three pieces each.In a pan heat oil and fry the lady's finger so that they don't stick later.


In the same oil saute onion, ginger, chillies and curry leaves. When it's brown add the curry powder followed by salt.Once the gravy thickens add the coconut milk with half cup water and let it simmer.


 Add the sauted Lady's finger into this gravy after 10 minutes and let it simmer for 5 minutes more. Add the vinegar before you take the curry off the flame.