Ladies Finger Mappas, commonly known as Vendakka Mappas, is a mild and flavorful curry where ladies finger (okra) is immersed in thick, creamy coconut milk. This dish is a variation of vegetable stew, known by different names in various regions. Here, I am sharing a simplified version of ladies finger curry that pairs well with hot boiled rice and chapatis.
Ladies finger can be chopped into any desired shape. I prefer cutting them lengthwise for faster cooking, but you can also slice them into rounds. To save time, you can microwave the chopped ladies finger for 5 minutes with a little water instead of sautéing it in oil. This method is great for those who prefer less oily food. The rest of the steps should be done on the stovetop.
Once the ladies finger is microwaved or sautéed, set it aside. The gravy is then prepared using onions, tomatoes, and spices. The cooked ladies finger is boiled in thin coconut milk for 5 minutes, allowing the flavors to meld. Finally, thick coconut milk is added, giving the curry a rich, creamy consistency.
Quick and Nutritious
This curry can be prepared in under 30 minutes—10 minutes of preparation and 15 minutes of cooking. Ladies finger is highly nutritious, offering benefits such as diabetes control, anemia prevention, weight management, immune system support, and improved eyesight. If you are not a fan of stir-fried or masala-style ladies finger, this creamy coconut milk-based recipe is a must-try. Enjoy this super tasty dish, and I bet you won’t leave a morsel on your plate!
Ingredients
- Ladies finger, vertically sliced (2 cm pieces) – 250 g
- Fennel seeds – 1/4 teaspoon
- Mustard seeds – 1/2 teaspoon
- Dry red chilies – 5
- Curry leaves – 1 sprig
- Onions, chopped – 2
- Tomato, chopped – 1
- Green chilies, slit – 2
- Ginger & garlic, finely chopped – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Coriander powder – 2 teaspoons
- Pepper powder – 1/4 teaspoon
- Thin coconut milk – 1.5 cups
- Thick coconut milk – 1 cup
- Coconut oil – as needed
- Salt – to taste
Method of Preparation
- Heat oil in a kadai and sauté the ladies finger for 4 minutes until the stickiness is gone. Set aside.
- Add more oil to the same kadai and splutter fennel seeds, followed by mustard seeds.
- Add dry red chilies and curry leaves, ensuring they do not burn.
- Add onions and green chilies, sautéing until light brown.
- Mix in the chopped ginger and garlic.
- Add turmeric powder, pepper powder, and coriander powder, sautéing until the raw smell disappears.
- Stir in the chopped tomato and cook until soft.
- Add the sautéed ladies finger, thin coconut milk, and salt. Cover and let the curry simmer for 5 minutes.
- Remove the lid, stir the curry, and finally add thick coconut milk. Mix well and turn off the flame.
- Serve hot with boiled rice or chapatis.
Enjoy this creamy, flavorful dish as a comforting meal!
