Description
Classic Okra Fry (Vendakkai / BendaKaya / Bhindi / Lady's finger) from TamilNadu.
| Ingredients | |
|---|---|
| 20 nos | Okra |
| 1 no | Onion (diced) |
| 2 nos | Green chilli (finely chopped) |
| 2 clove | Garlic (crushed) |
| ¼ tsp | Turmeric powder |
| ¼ tsp | |
| ¼ tsp | |
| ¼ tsp | Split black gram |
| 6 nos | Curry leaves |
| 2 pinch | |
| ¼ cup | Fresh grated coconut |
| ¼ tsp | Salt (or to taste) |
| 4 tsp | Oil |
Instructions
Wash and pat dry the Okra and cut them into small rings. Spread out the cut okra pieces on a paper towel or newspaper to remove little bit of the stickiness. Heat 2 tsp of oil and fry the okra pieces for 2 minutes and remove them from the pan and keep aside, this would also help to avoid clinging.
Now heat the remaining 2 tsp of oil and season with mustard, cumin seeds, split black gram, curry leaves and asafoetida. Saute green chillies , followed by onions and garlic. Fry them until translucent. Add the fried okra along with turmeric powder and salt. Cover and cook for 4 minutes on medium flame. Remove the lid and add grated coconut and little coriander to garnish. Toss it few times to mix the coconut and serve hot with rice / roti.
Notes
Do not over stir this veggie, it will tend to make the dish very sticky.
| 
| 
| 
to avoid slimyness, first
to avoid slimyness, first roast the okra in an oven to 350C for 5 mins.. or until they start turning brown.. it is the boiling that usually makes okra slimy...