Vendakka Paalu

• 2 tablespoons olive oil
• 1/2 bell pepper, seeded and sliced into strips
• 2 jalapeno peppers, seeded and sliced into strips
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 teaspoon ground coriander
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cumin seeds
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 1 small tomato, sliced
• 1/4 cup golden raisins
• 1 cup sliced okra
• 1 cup coconut milk
• 1 tablespoon water
• salt to taste

1. Heat the oil in a large skillet; cook and stir the bell pepper in the hot oil until softened slightly, about 3 minutes. Stir the jalapeno peppers, ginger, garlic, and bay leaves into the bell pepper; cook until fragrant, about 2 to 3 minutes more. Season with the coriander, red pepper, turmeric, cumin seeds, cardamom, black pepper, and cinnamon; cook and stir another 2 minutes. Add the tomato slices and raisins to the mixture; continue cooking 3 more minutes. Mix the okra thoroughly into the mixture to coat with the spices.
2. Stir the coconut milk and water together in a small bowl; pour into the mixture. Cover the skillet and cook covered until the okra is tender, 8 to 10 minutes. Add water if needed to keep moist. Season with salt. Serve warm.

olive oil, bell pepper, peppers, fresh ginger root, garlic, bay leaves, ground coriander, ground red pepper, ground turmeric, cumin seeds, ground cardamom, ground black pepper, ground cinnamon, tomato, golden raisins, okra, coconut milk, water, salt

Taken from www.allrecipes.com/recipe/212751/vendakka-paalu/ (may not work)