Vendekka/potato Mappas

Ingredients

1) Ladyfinger /okkara/vendakka – 200 gms (cut in to 1” piece)
2) Potato – 1 no ( cut in to square shape- Optional)
3) Green chilies - 5-6 nos. ( Halved lengthwise)
4) Big onion – 1 no. ( chopped)
5) Ginger – 1 ½” piece ( chopped)
6) Tomato – 1 small ( chopped)
7) Coriander powder – 3 teaspoon
8) Red chilly powder – ¾ teaspoon
9) Turmeric powder – 2 pinch
10) Salt to taste
11) Curry leaves
12) Red chilly – 2 nos( broken)
13) Mustard seeds- 1 ½ teaspoon
14) Water – as required
15) Garam masala powder – 1 ½ teaspoon
16) Coconut Milk – 200 ml


Method

In a pan, fry vendakka till it turns golden brown. Keep aside. Heat oil in a frying pan add mustard, red chilies, curry leaves & sauté for few seconds then add ginger, green chilly and sauté again few seconds then add chopped big onions and sauté until it turns transparent and slight brown then add coriander powder, chilly powder, turmeric powder and chopped tomato’s till tomato’s become mashy . Then add chopped potato’s along with enough water and cook until it done. Then add coconut milk and simmer on low fire for 1 minute then add fried okkara along with garm masala and cook for 2 more minutes in low fire. Serve hot with Appam, Chappathy & bread.