Ladies finger/Okra theeyal

Teeyal is a traditional Kerala recipe made with roasted coconut gravy as a base. Theeyal can made with a variety of vegetables like Bitterguard, shallots, potatoes, breadfruit etc. Theeyal may have regional variations. This is a simple version which I prefer to make. It can be made with simple ingredients available at home in just 15-20 minutes. Teeyal is very flavourful with a spicy and tangy taste and goes really well with rice.

Ingredients
Okra/ladies finger - 15-20
Shallots -5-10
Green chillies - 2-3 medium size
Tamarind - 1 small lemon size
Salt - to taste

To roast and grind
Shredded coconut- 1 cup
Chilly powder- 2 teaspoon
Whole coriander/ coriander powder- 2 teaspoon
Turmeric powder -1/4th teaspoon.

To temper
Mustard seeds -1/2 teaspoon
Coconut oil - 1 table spoon
Curry leaves - 1-2 springs
Dry red chillies - 1-2

Directions

Step 1

Wash the okra, and pat it dry with a clean towel. Cut the okra into small pieces and keep aside. Peel the shallots, rinse them and keep aside. 

Step 2

Soak the tamarind in water for 5-10 mins. Sqeeze the pulp, strain and set aside. 

Step 3

Dry roast shredded coconut, once the colour changes to golden brown, add chilly powder, coriander powder and turmeric powder. Roast it till it becomes dark brown in colour. 

Step 4

When the roast mixture becomes cool, grind it adding little water to make a fine paste. 

Step 5

Take a deep bottom pan, add coconut oil. Once the oil is hot, add shallots till it becomes translucent. 

Step 6

Add the okra pieces and roast well. Once it's done add a cup of water and let it boil till it becomes soft. 

Step 7

Add the tamarind paste. Let it simmer for 1-2 minutes. 

Step 8

Add the ground coconut paste and mix well. Add salt to taste and adjust the consistency. Let it simmer for 2-3 minutes. Once it reach the desired consistency switch off the flame. 

Step 9

In a small pan add 1 teaspoon coconut oil. Add mustard seeds, let it crackle. Add red chillies and curry leaves. Switch off the flame. Pour the tempering to the teeyal. 

Step 10

Serve hot with rice.