Okra Kichadi | Vendakka Kichadi
Fried sliced tender okra smothered in a creamy coconut and silken tofu gravy seasoned with ground mustard seeds. A vegan version of a classic sadhya dish.
Ingredients
- 15 tender okra sliced
- 1 green chili slit
- salt to taste
Coconut Mixture
- 1/2 cup grated coconut
- 1/2 box (12.3 oz) soft silken tofu regular tofu will also work
- 1-2 tbsp lemon or lime juice juice from approximately 1/2 of a lime or lemon
- 1/2 tsp mustard seeds
- 1 green chili
- 1/4 cup water
Tempering
- 1/2 tsp mustard seeds
- 1 dried whole red chili
- 1 sprig curry leaves
- 1 tbsp unrefined coconut oil
Instructions
- You want to choose okra or lady's finger that are bright green, no larger than 4 inches and the tip should break with a snap when you bend it.
- Slice off the top and compost.
- Cut into 1/4 inch thick slices.
- Heat coconut oil and add the sliced okra, green chili, and salt.
- Stir fry until the edges are brown.
- Add all the coconut mixture ingredients to a blender
- This is the kind of silken tofu I usually use. Since it's shelf-stable it's convenient to keep a few in the pantry.
- And blend to a smooth paste.
- Add the coconut tofu paste to a pan and cook for a minute or two. Turn off the heat now.
- Mix in the fried okra into the coconut tofu paste.
- Heat coconut oil in a pan, when it's hot add mustard seeds, whole red chili, and curry leaves. When you put the curry leaves in be prepared for a lot of spluttering. You can put a lid on right afterward for a few seconds to prevent all the mustard seeds from popping out and to protect yourself from splattering oil.
- Pour tempered oil over the okra mixture and mix it in.
- Enjoy!
