Vendaikkai poriyal |Bhindi fry | Ladies finger stir fry | Okra stir fry
Vendaikkai poriyal is a simple south Indian poriyal/side dish/palya /stir-fry served with rice, roti and curd rice. It is a quick recipe and yet tasty one. Vendaikkai or okra has very high soluble and insoluble fiber content, hence used for weight loss purpose.
Vendaikkai |Bhindi is a tasty vegetable consumed in almost all parts of India. In the north, this ladiesfinger prepared as curry or vadakkal and served as a side dish for rotis. You can see this as dinner in most of their homes.
Basically, all south Indian poriyal/ veg stir-fries have the same method of preparation, only differ in the cooking time. This Vendaikkai poriyal has the same basic ingredients as all other poriyal varieties but the cooking method does not use water to boil. We cook this slimy ladies finger with its own water and some extra oil for roast effect. Adding extra water make the vegetable fry soggy.
Similar recipes: Avarakkai poriyal
I have explained this recipe with stepwise pictures and a quick video.
Vendaikkai poriyal |Bhindi fry | Ladies finger stir fry | Okra stir fry
Ingredients
Ingredients to make Vendaikkai poriyal:
- Vendaikkai – 250gm
- Onion – 1big
- Curry leaves – few
- Coconut grated – ¼ cup optional
- Red Chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Salt – as required
To temper:
- Oil – 2 tbs
- Mustard – ½ tsp
- Jeera – ½ tsp
- Gram dal – 1 tsp
- Split urad dal – 1tsp
Instructions
Preparation to make Vendaikkai poriyal:
- Wash Vendaikkai/Okra and wipe with cotton towel. This is an important step to remove water.
- Chop the dried vendaikkai. Fine chopping makes it easier roast in oil.
- Chop onion.
Recipe to prepare Vendaikkai poriyal:
- Heat oil in a tawa/ pan. Add mustard and jeera seeds. Let them splutter.
- Add gram dal and split urad dal. Roast them to slight brown color.
- Put onions and curry leaves.
- Add turmeric powder and chilli powder.
- Add salt and stir well.
- Add chopped vendaikkai. Stir well. No need to add water.
- Fry continuously for first five mins.
- You can see the fiber breaking down and sticking in the ladle. Keep in medium flame and stir occasionally.
- After few mins of roasting you can see the sogginess disappear and vendaikkai will start roasting.
- By this time the quantity of vendaikkai reduced to half and the oil we added appear on top. Switch off.
- Serve with plain rice, variety rice and roti.
Notes
Nutrition
Preparation to make Vendaikkai poriyal:
- Wash Vendaikkai/Okra and wipe with a cotton towel. This is an important step to remove water.
- Chop the dry vegetable. Fine chopping makes it easier roast in oil.
- Chop onion.
Recipe to prepare Vendaikkai poriyal:
- Heat oil in a tawa/ pan. Add mustard and jeera seeds. Let them splutter.
- Add gram dal and split urad dal. Roast them to slightly brown color.
- Put onions and curry leaves.
- Add turmeric powder and chilli powder.
- Add salt and stir well.
- Now put the vegetable and stir well. No need to add water.
- Fry continuously for the first five mins.
- You can see the fiber breaking down and sticking in the ladle. Keep in medium flame and stir occasionally.
- After a few mins of roasting, you can see the sogginess disappear and vendaikkai will start roasting.
- By this time the quantity of vendaikkai reduced to half and oil appear on top. Switch off.
- Serve with plain rice, variety rice, and roti.
Tips/notes:
- Please don’t forget to wipe the washed vendaikkai before cutting them.
- Moreover, add a teaspoon of oil in between if needed.
Pingback: Pavakkai thokku / Gojju | Karela curry | Bitter gourd curry | Sangskitchen