Classic Okra Fry (Vendakkai / BendaKaya / Bhindi / Lady's finger) from TamilNadu.
|1 no||Onion (diced)|
|2 nos||Green chilli (finely chopped)|
|2 clove||Garlic (crushed)|
|¼ tsp||Turmeric powder|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram|
|6 nos||Curry leaves|
|¼ cup||Fresh grated coconut|
|¼ tsp||Salt (or to taste)|
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.