Vendakkai Poriyal or Vendakkai fry – Simple and easy South Indian stir fry using okra. We always prefer some kind of simple varuval or poriyal with our everyday meal. This quick fry using okra is one of them, most Tamilian families call it Vendakkai Poriyal while the same preparation is termed as Bendakaya Vepudu in Telugu and Bhindi Fry in Hindi speaking homes.
Vendakkai in Tamil is also known as Okra / Bhindi / Ladies Finger / Bendakaya #vendakkaifry #vendakkaiporiyal
There are quick a few ways to make this stir fry, some include just the tempering. My mom usually include onion, garlic & coconut in her versions of poriyal, while my aunt makes it with karam podi. I love both the versions and today we will see a simple preparation fresh okra and karam podi!
HOW TO PREVENT SLIMINESS OF OKRA
Here are few Tips to prevent sticky Lady’s finger
USE FRESH OKRA – Use only fresh picked okra or lady’s finger preferably young pods. Pick the ones that get easily snapped when you bend the tail end of the pod. Mature pods are too fibrous, can take long time to cook and also turns slimy.
AIR DRY – Washing okra just before cooking is not advisable. If you plan on making, then wash ahead of time and air dry over a paper towel or kitchen towel until its completely free of any trace of water. At least give it a few hours to dry out completely.
CUTTING – After air drying, chop the top head crown and tail potion. Use a dry cutting board, cop the okra into thin roundels and again air dry these 10 to 15 minutes.
COOKING – Use a wide pan than using a deep kadai. Spreading out the okra pieces will reduce the slimy effect. Over crowding will make the moisture to pile up and will result in a lot of slime. Fry the okra right after the tempering process when the oil is still hot. Reduce flame, cover and cook over low medium flame for few minutes. Stirring often will make it worse, so do it occasionally. Also salt has be added only in the end just before garnishing.
OTHER WAYS TO PREVENT SLIME – use some lemon juice or yogurt while frying the okra or use gram flour while stir frying which will remove some of its moisture. I personally don’t prefer these as it tends to change the taste to some extent adding a slight sour feel to it.
Lets see How to make Vendakkai Poriyal / Vendakkai Fry / Bhindi Fry
Vendakkai Fry – Vendakkai Poriyal Recipe
Ingredients
- 3 cups Okra / Ladies finger chopped
- 2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Split Black gram
- 1/4 tsp Cumin seeds
- 1 sprig Curry leaves
- 1/4 tsp Turmeric powder
- 1/2 tsp Red Chili Powder
- 1/2 tsp Salt or to taste
Instructions
Prep work
- Wash and air dry the okra over a kitchen towel to remove any trace of water. Trim off the top crown and tail. Chop into into medium size rounds and again spread over a paper towel for 15 to 20 minutes to air dry.
Temper, Saute & Cook
- Heat oil in a wide shallow fry pan.
- Temper with mustard seeds, split black gram, cumin seeds and curry leaves.
- Add okra to the hot oil and sauté gently for few minutes. Frying them in hot oil will lock the moisture and firm up the edges to some extent.
- Fry for 5 to 6 minutes or until its 75% cooked
- Now reduce flame to low medium, cover and cook for 5 minutes. Do not add any water, it has to cook in its own steam.
- The okra will be cooked tender with its shape & color still intact.
- Add turmeric powder, red chili powder and salt.
- Saute for 2 to 3 minutes over medium flame and garnish with some fresh curry leaves.
- Turn it off and serve warm as a side for sambar or rasam rice!
Video
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