The only considerable difference in Vendakka Aviyal is the addition of tamarind. It gives it a nice tangy flavour and disguises the undesirable parts of the vegetable beautifully. Vendakka Avial RecipeServes 2 Ingredients:Okra / Vendakka / Ladies finger : 10 nos.Grated coconut : 1/2 cupShallots : 5-6Tamarind paste : 2 tbspPowdered Jeera/Cumin : 1 tspChilli powder : 1 tspCurry leaves, mustard : for temperingCoconut oil : 2 tbspSalt : to taste How I Made It:

  1. Chop the okra in 1″ pieces and cook in some salted water till soft.
  2. Coarsely grind the coconut, shallots, jeera and chilli with very little water.
  3. Heat coconut oil in a kadai and temper with mustard seeds and curry leaves. Add the ground paste and fry for 10 seconds. Then add the okra pieces and the tamarind paste. Keep covered and cook for 2 mins till the curry has mixed well.
  4. Adjust salt and remove from fire. Serve hot with rice.