Vendakkai poriyal or bhindi stir fry 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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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.
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.
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.
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 then 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 perfectly 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.
So let’s get started with the vendakkai poriyal, bhindi stir fry, ladies finger stir fry
- 500 gms ladies finger cut into small pieces
- 3 tbsp oil
- 1/2 tsp mustard seeds
- 2 - 3 dry whole red chili
- 1 tsp urad dal / ulundu
- 2 sprigs of curry leaves
- 1 large onion finely chopped
- 1 tbsp garlic finely chopped
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- salt to taste
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In a wide pan, heat oil. Add mustard seeds and fry till they splutter.
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Next add in the whole red chili, ulundu/urad dal, curry leaves, onion, garlic and saute for couple of minutes.
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Add in the ladies finger, salt and cook on medium heat. Stir occassionally to prevent it from getting burnt.
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Remove from heat when the ladies finger are slightly brown on the edges. This should take approximately fifteen to twenty minutes.
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Serve hot with steamed hot rice and ghee.
Signing off until next time,
Fareeha.
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