Vendakkai poriyal
recipe Image
 
South Indian way of frying Bhindi(Okra) with Indian spices.
Preparation Time : 5 mins

Cooking Time : 10-15 mins

Serves : 4-5
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:
  1. Wash and dry bhindi with a clean towel. Cut each bhindi into 7-8 pieces.Heat a pan on the stove and add oil.
  2. When the oil is hot enough, add urid dhal,chilli and curry leaves. Fry for about a minute.
  3. Add cut bhindi. Fry for a minute.
  4. Cook for about 5-10 minutes. Dont cover now.
  5. Stir the vegetables in the middle whilst they are getting cooked.
  6. Cover and cook for further 5 minutes.
  7. 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.
  8. Once the bhindis are cooked, add cumin powder and salt; fry for further 4-5 minutes to make it crispier.
  9. Stir them few times to stop them burning at the bottom of the pan.
  10. Serve them in a serving dish when they are ready.​​
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Notes:
Suitable for Rice and <a href="/recipes/Lamb-stew">Lamb stew</a>, <a href="/recipes/Chicken-curry">Chicken Curry</a>,<a href="/recipes/Rasam">Rasam</a> or any south Indian curry.