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Bhindi Fry/ Okra Fry/Vendakka Mezhukupuratti

Things you will need:

Bhindi/Okra - 1 lb;cut length-wise into bite-size pieces
Green Chillies- 3 or 4; slit lengthwise
Curry Leaves- few
Oil- 1 tbsp
Rice flour -1 or 2 tsp
Onion- 1 small, finely chopped
Salt to taste
Mustard Seeds- 1 tsp

Preparation Method:

Dust the okra pieces with rice flour.
Make sure each piece is coated really well.
This step keeps the okra/ bhindi fry from being soggy/sticky.
Heat oil in a pan and splutter the mustard seeds.
Now add the green chillies , onion and curry leaves.
Stir till the onion turns light brown in color.
Now add the okra pieces and fry on medium-high flame for a minute.
Reduce the flame and cook for 4 to 5 minutes.
Add salt to taste.

Serve hot.

Mango Achar/ Mango Pickle/Manga Curry

Manga Curry is a delicious accompaniment to a Kerala Sadya. Here's how make it at home...

Things you will need:

Raw Mango- 1;finely diced
Green Chillies- 2 or 3 ; finely chopped
Curry Leaves- few
Fenugreek powder- 1 tsp
Asafoetida powder - 1 tsp
Red Chilli Powder- 3 tbsp (you may reduce this per your taste and tolerance)
Dry Red Chillies- 2 or 3
Mustard seeds- 1 tsp
Oil- 2 tbsp; preferably Coconut Oil
Water-1/4 cup
Salt to taste





Preparation Method:

Heat oil in a pan and add mustard seeds.
Once mustard seeds crack, add dry red chillies,fenugreek powder,asafoetida powder and stir well.
Then add green chillies,red chilli powder, curry leaves and saute till the raw smell is gone.
Now add diced raw mango and stir well.
Add water and salt let it simmer for a couple of minutes.

Manga Curry is now ready to be served with steamed rice and curry like Sambhar or with plain and simple 'Curd Rice'.