To begin making Vendakka Stew, first wash, dry and cut the okras into 1 inch long pieces and keep aside.
Heat coconut oil in a pan on medium heat, add the mustard seeds and let it splutter.
Add the curry leaves and let it splutter.
Add the sliced onions and saute until it turns translucent.
Add the grated ginger, slit green chilli and saute for a minute.
Add the cut okras and mix well.
Season with salt and saute for around 10 minutes till its half cooked.
Close with the lid and let the okras cook well.
Once its cooked, add the coconut milk and a cup of water and bring it to a rolling boil.
Switch off the flame and serve the Vendakka Stew along with steamed rice or appams for the weeknight dinner.