Vendakkai Sukka/Okra Sukka

I never stopped to pick fresh okras from Indian groceries as we guys love it in anything as anything...This saturday i simply prepared those okras as this delicious sukka, okra sukka are prepared usually with idli podi instead of usual chilly powder or either with a combination of chilly powder and coriander powder, for a change i tried making a spice powder using coriander powder, mustard seeds,poppyseeds,dry red chillies and dessicated coconut..This sukka tastes fabulous when served along with curd rice..Its such a quick curry,this sukka gets ready in less than 15minutes and whoever says 'no' to this sticky veggies will defnitely love this delicious sukka...Sending to my own event CWS-Mustard Seeds guest hosted by Kiran.



1/2kg Okra/Vedakkai
1no Onion(large & chopped)
1tsp Ginger garlic paste
2nos Green chillies (slit opened)
Few curry leaves
1/2tsp Mustard seeds
1/4tsp Urad dal
1/2tsp Cumin seeds
Salt
Oil

To roast & grind:
1tbsp Coriander seeds
1tsp Mustard seeds
1tsp Poppy seeds
2tbsp Dessicated coconut
4nos Dry red chillies

Chop the okras as medium sized bites, heat few drops of oil and fry those okras until they get partially cooked,keep aside..

Meanwhile,roast and grind all ingredients given under the list 'for grinding' as fine powder and keep aside..Heat enough oil,let splutters the mustard seeds,uraddal,curry leaves, cumin seeds and add immediately the chopped onions,ginger garlic paste and slit opened green chillies, saute until the onions turns transculent,add the already cooked okra pieces,freshly grounded spice powder, salt and cook everything in simmer until the veggies gets well cooked..

Serve hot with rice or rotis..

Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid's Special: Vardhini,
Seven Days of Indian Sweets: Harini, Suma, Veena
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ, Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala,