Keralan Vegetable Curry

by | Sep 20, 2022 | Indian, Recipes | 0 comments

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Okra 4 – 8

Pinch of Salt, pepper and turmeric to marinate

Potato 3 large (steamed or boiled)

Tomatoes 2 large plus 1 extra

Green peas 1/2 cup

Garam Masala 1 Tsp

For Gravy

Coconut Milk 200 mls

Coconut Cream 100 mls

For Sautéing

Oil – coconut/vegetable 2 Tbs

Onion 1 large diced

Ginger crushed 1 Tsp

Garlic crushed 1 Tsp

Green chillies 3 (slit)

Curry leaves 2 twigs

Coriander leaves for garnish


Slice Okra into two lateral halves, sprinkle with salt, pinch of salt and turmeric.

Heat oil in a pan and fry okhra till they are half cooked and set aside on absorbent paper.

Cut cooked potatoes into big chunks.

Heat oil in pan, saute onion for a few minutes before adding ginger and garlic, curry leaves and green chilli, cook on moderate heat until translucent.

Add garam masala and salt to pan and saute a few more minutes until raw aroma subsides. Then add the tomatoes and continue to cook on lower heat.

Add second coconut milk and combine well whilst heating, then add potatoes, peas and Okhra.

Once the gravy has thickened pour in the thick coconut cream, then adjust the seasoning with salt, and lime juice.

Garnish with a handful of chopped coriander.

Enjoy with rice, string hoppers or roti.

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