Vendakka Paalu Recipe

  • 2 tablespoons olive oil
  • 1/2 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
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cumin seeds
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 small tomato, sliced
  • 1/4 cup golden raisins
  • 1 cup sliced okra
  • 1 cup coconut milk
  • 1 tablespoon water
  • salt to taste
  1. 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.
  2. 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.