The curry recipe I am sharing today is a very common vegetable curry that Sri Lankans prepare as a side dish. Okra or ladies fingers can be prepared in many different ways. Though there are slight variations to the same recipe, there is a unique way to prepare it for “Sri Lankan taste”.
Usually, we tend to add red chilli powder for most of our dishes, but this dish has no red chilli powder at all. I suggest that whenever you prepare this dish, you may prepare a spicier side dish to go with steamed rice. Blend of spices in thick coconut milk makes the taste of okra stands out.
- 300g of okra/ladies fingers cut in to small pieces
- ½ medium sized big onion sliced
- ½ medium sized tomato cut in to chunks
- 2 green chillies cut into pieces
- 2-3 cloves of garlic finely chopped
- 1 cup of thick coconut milk
- ½ cup of water
- 4 black pepper seeds
- One stick of cinnamon
- ¼ cumin powder
- ¼ coriander powder
- 1 tsp of curry powder (Sri Lankan)
- ½ turmeric powder
- Some curry leaves
- Salt to taste
- Cooking oil
Add some cooking oil to a plan under medium heat. Stir fry curry leaves, cinnamon stick and black pepper seeds for few seconds. Then, add chopped garlic. Stir fry for about 30 seconds. Then, add sliced onions. Stir fry until they become tender. Now, It’s the time for tomatoes and green chillies. Stir fry for 20 seconds. Add cumin powder, turmeric powder and Sri Lankan unroasted curry powder . Mix well with other ingredients in the pan. Add okra pieces to the pan and stir fry thoroughly under high heat. While stirring, add some salt. Pour coconut milk first and then water in to the stir fried okra in the pan. Mix everything well and carefully. Let it cook and stir occasionally. Take a piece and check whether okra is cooked. You want the crunchiness of the okra for this dish, so try not to overcook it.
Serve it with white rice.