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Vendaikkai poriyal |Bhindi fry | Ladies finger stir fry | Okra stir fry

Sangskitchen
Vendaikkai poriyal is a simple south Indian poriyal/side dish/palya /stir-fry served with rice, roti and curd rice. I have explained this recipe with stepwise pictures and a quick video.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 190 kcal

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

Tips/notes: 1) Please don’t forget to wipe the washed vendaikkai before cutting them. 2) Add a teaspoon of oil in between if needed. 3) You can add grated coconut at last if you like. I did not add today.

Nutrition

Calories: 190kcal
Keyword bhindi, ladiesfinger, poriyal, vendaikkai
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