Kerala style Ladies finger in coconut milk

There is something with Ladies finger / Okra which is very attractive. I first fell in love with it in class 6 when my friend , a Sindhi / Gujarati used to bring along a fried version of the same with her chapathy. Here I have made a Kerala 'vendakka pal curry' which tastes good with any rice based dish esp. idiyappam.

Ladies finger / Okra - 20
sliced into 4 then cut into 2 inch long pieces and deep fried preferably in coconut oil

Onion - 1 large
Green chilli - 2, slit
Curry leaves -1 sprig
Tomato -1 medium
Salt
Chilli powder - 1 tsp
Coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Masala powder - 1tsp
Coconut milk - 1 1/2 cup
Oil for deep frying



Deep fry the ladies finger and keep aside.
In a pan saute the onions, green chili and curry leaves on a low flame till transparent.
Now add all the powders except salt.
After a minute add the tomato and saute till the skin peels off.
Now add 1 cup of water and cook covered on a low flame for 5 minutes till it gets mushy.
Add the fried okra, salt and the coconut milk.
Mix well and add more water if necessary to lighten the curry and simmer till it just starts to boil.
Serve hot.