Vendakkai Kichadi

Wash and thoroughly dry the okra. Trim the ends and chop the okra into 1.5 cm thick rounds.

Heat 15 grams of coconut oil in a pan over medium heat. Add the chopped okra and fry until it is tender and slightly browned, about 8-10 minutes. Remove the fried okra and set aside.

In a grinder, combine fresh grated coconut, green chilies, ginger, and 3 grams of cumin seeds. Add 50 grams of water and grind to a very smooth paste.