Skip to main content

VENDAIKKAI MANGA THENGGAI PAAL KULAMBU /OKRA MANGO IN COCONUT MILK CURRY

Potluck Party Cyber style is a very fun way where we friends bring our favorite dishes that we cooked but the fun part is the second part where we have to cook dishes that any of our friends prepared and bring to the party. We all live in different parts of the world even in India different parts have their own regional varieties and in one life time we don't get chance to taste many such regional delicious gems...so this party is a golden opportunity for us to create the most authentic way of creating such delicacies.I am from Bengal and I prepared a dish from my friend Shama Nagarajan from Tamilnadu. I think her dish is fabulous and mainly during the summer to resist high heat such dishes are healthy and pleases heart.Loved it.Potluck Party Cyber Style is a place where taste meets and hearts too.

Preparation time : 15 minutes
Cooking time : 20 to 25 minutes
Serves 4

INGREDIENTS :
25gm Lady's finger/okra 
1 small mango 
1 cup Onion(small)
10 to 12 Curry leaves
2 tsp chili powder
½ tsp turmeric powder 
1 tsp sambar powder 
1/ 2 tsp mustard,jeera (cumin)(for tempering)
11/2 cup Coconut milk 
1 Tomato 
1/4 cup tamarind juice
handful of chopped coriander leaves 
to taste salt 

Methods Of Cooking :
Heat oil in a heavy bottom pan. Add mustard and jeera and when the start to splutter add curry leaves.Add add chopped onion and fry till tender.Then add sliced tomato . and chopped mango.Fry them till mango becomes tender.Then add chopped lady's finger and saute then cover with a lid and cook in a slow flame til the ladies finger/okra is half done. Then add coconut milk ,tamarind juice and all the spices with little water.Allow to boil till ladies finger is well cooked.Add salt.Allow it boil for few more minutes then put off the flame.Garnish with chopped coriander.Serve hot with rice.


Linking this to Potluck Party hosted by Jagruti's Cooking Odessey



Happy Cooking!

Comments

Post a Comment

Popular posts from this blog

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.