Monday, December 15, 2008

Vendaikai poriyal / Okra fry / Ladies finger fry

Vendaikai poriyal / Okra fry is a non-spicy indian side dish recipe.

General pattern of indian recipes - Usually the indian recipe combinations will be neutral + sour or spicy + neutral. This recipe is neutral and it goes well with all spicy or sour gravies.


1. Cooking oil - 3 tbs
2. Mustard seeds + urad dal (white lentil) - 1/2 tbs
3. Onion - 1/2 (chopped)
4. Green chili - 1 (cutted straight)
5. Okra / ladys finger / vendaikai - 250 to 350 grams ( finely sliced. I have used frozen okra so not able to slice further)
6. Grates coconut - 1 cup
7. Curry leaves - 3 nos
8. Salt to taste

1. Heat 1 tbs oil in a pan and add mustard seed + urad daal. Once it started splattering add curry leaves. Add green chili immediately after curry leaves. After 30 sec add chopped onion. Cook till it becomes transparent. Add okra (do not wash okra after slicing) and fry. Slowly add the remaining oil after every 5 mins.
2. Okra at the initial stage have a sticky gel around it. In due course of cooking the gel will disappear. This indiactes that its cooked. Stir fry the okra till that consistency. Do not close the pan for cooking okra !!!
3. Add salt and grated coconut 5 mins before removing from flame.
Serve hot with any spicy or sour combination.

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