Vendakkai poriyal

South Indian way of frying Bhindi(Okra) with Indian spices.

Posted by ShareRecipes Staff

28/05/2013

Click to rate this post!

[Total: 1 Average: 4]

Please rate it

Preparation Time : 5 mins

Cooking Time : 10-15 mins

Serves : 4-5

Upload recipe photo

Cuisine : Indian»Side Dish»

Tags : Bhindi, Okra, South Indian Vegetarian

Main Ingredient : Vegetables

Recipe Type : Dinner Lunch

Ingredients :

Bhindi (Okra) - 300g
Urid Dhal - 1 tsp
Curry leaves - 2-3
Dried Red Chilli - 1 - break it into 3-4 pieces
Cumin (jeera) powder - 1/2 tsp (optional)
Oil - 3 tsp
Salt - to taste

Method :

Wash and dry bhindi with a clean towel. Cut each bhindi into 7-8 pieces.Heat a pan on the stove and add oil.
When the oil is hot enough, add urid dhal,chilli and curry leaves. Fry for about a minute.
Add cut bhindi. Fry for a minute.
Cook for about 5-10 minutes. Dont cover now.
Stir the vegetables in the middle whilst they are getting cooked.
Cover and cook for further 5 minutes.
Open the lid and stir the vegetables few times whilst they are getting cooked to avoid the sticking of vegetables to the bottom of the pan.
Once the bhindis are cooked, add cumin powder and salt; fry for further 4-5 minutes to make it crispier.
Stir them few times to stop them burning at the bottom of the pan.
Serve them in a serving dish when they are ready.

Notes : Suitable for Rice and Lamb stew, Chicken Curry,Rasam or any south Indian curry.

If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.

Variations:

Bhindi Fry-changed posted by ShareRecipes Staff

Alternate Ingredients: Bhindi - 250g Roasted channa dal - 1 tblsp Garlic cloves - 2 Curry leaves - few Coconut shredded - 2 tblsp Turmeric powder - 1/8 tsp Chilli powder - 1/2 tsp Oil - 1 tblsp
Alternate Method: Wash and dry pat Okra. Cut each ino small cubes. Heat a pan and add oil. Season with curry leaves. Add cut Okra and stirfy for few minutes. Meanwhile grind the coconut, garlic & roasted channa. Add this ground mix to the pan and stirfry for about 8-10 minutes until the slime goes off. Cover and cook for 5-6 minutes. If you like it crispier, remove the lid and fry for 5 more minutes on a low heat until it becomes crispier.