Vendakkai poriyal or bhindi stir fry with step by step photos and video is not only tasty but a healthy dish as well. Everyone loves the ladies finger and this is one of the many ways to relish this amazing vegetable.
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What is vendakkai
Vendakkai is ladies finger or the okra in Tamil. It is also known as Bhindi in Hindi. There are as many ways to make this amazing and tasty vegetable as there must be homes in India. Every home has it’s own amazing variation of this awesome vegetable.
Indian Okra recipe is a favorite among all
If you ask someone what is their favorite vegetable, you will surely find the vendakkai or bhindi in most of their list. You will find this humble vegetable always in season. Though during summer, you will find it not so fresh. But nonetheless, you will surely see this in the market even during the hot month.
How do you cook vendakkai poriyal
One of the many ways that we enjoy this fantastic vegetable is by making the vendakkai poriyal. The process of making the vendakkai poriyal is pretty simple. There aren’t many spices or ingredients required for making this tasty dish. Just give the basic tadka, and then fry the small pieces of okra on medium heat.
Tip to prevent vendakkai poriyal from being sticky
Take a really wide pan, so that it will get cooked evenly. The ladies finger are known to be sticky and slimy. If you cook them in a small pan, they will turn soggy and mushy. When you take a wide pan, the even distribution of heat helps to prevent it from being too sticky. Do not stir too much.
Another tip is not to cook on too low or too high heat. When you cook on high heat, the vendakkai will get burned. And if you cook on low heat, then it will not turn lightly crisp as desired. Just cook on perfect medium heat.
You can even add any kind of ingredient for tempering. If you really like to add a good crunch to your vendakkai poriyal, you can add chana dal, peanuts, cashew nuts etc. They will not only give a good crunch but also enhance the flavor of your vendakkai poriyal.
You can serve it as a side dish with plain rice and dal tadka for lunch or dinner. This also goes well with roti. Serve hot immediately.
Step by step pictorial of the Indian Okra recipe
- Heat oil in a pan and add mustard seeds. When they start spluttering, add garlic, dry chili, curry leaves.
- When the garlic starts turning brown, add the onion and cook till the onion turns translucent.
- Throw in the salt, turmeric powder, and red chili powder. Stir and fry for a minute till the raw smell vanihes from it.
- Next, add the ladies finger and cook on high heat till all the masala is coated with them. This will prevent the ladies finger from turning sticky.
- Cook on medium heat till done. Serve hot.
So let’s get started with the vendakkai poriyal, bhindi stir fry, Indian okra recipe
Vendakkai Poriyal, Ladies finger stir fry
- 500 gms ladies finger cut into small pieces
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 2 - 3 dry whole red chili
- 2 sprigs of curry leaves
- 1 large onion finely chopped
- 2 tbsp garlic finely chopped
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp salt to taste
- In a wide pan, heat oil. Add mustard seeds and fry till they splutter.
- Next add in the whole red chili, curry leaves, garlic and saute for a couple of minutes till the garlic starts browning. Add in the onion and saute till translucent.
- Add salt, turmeric powder and red chili powder and fry for a minute till raw smell vanishes from it.
- Add in the ladies finger and cook on high heat till all the masala is coated to them.
- Reduce the flame to medium and stir occasionally to prevent it from getting burnt.
- Remove from heat when the ladies finger are slightly brown on the edges. This should take approximately fifteen to twenty minutes.
- Serve hot with steamed hot rice, dal, and ghee.
- Do not cook in high flame as it will easily burn your vendakkai poriyal. Just cook on high heat till the masala is coated.
- When you wash the ladies finger, pat them dry before cutting. Otherwise, it will turn sticky.
Signing off until next time,
This recipe was originally published in April 2015. Step by step photos and video have been added. The recipe has been made printable in October 2018.
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