Vendakkai poriyal recipe - Okra (bhindi) stir fry recipe and some expat thoughts
Author: 
Recipe type: Side dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
What you need
  • 300 gm vendakkai/okra/bhindi/lady finger;
  • 1 tsp black mustard seeds;
  • 1 tsp urad dal/black gram/black lentil (optional);
  • 1 large onion, cut big or julienne cut;
  • 1 green chilli, cut into big pieces;
  • 1 sprig fresh curry leaves;
  • ½ tsp turmeric powder;
  • ¼ tsp red chilli powder;
  • 1 tsp lemon/lime juice;
  • few fresh cilantro/coriander leaves;
  • salt to taste;
  • oil.
Method
  1. Wash okra and dry it with paper towels. Trim the rough tops and skinny bottom tips off the okra pods, and cut the okra into small pieces.
  2. Heat oil in a pan. Add mustard seeds and when they start sizzle and urad dal/black lentils. Fry until lentils get brown in color.
  3. Add curry leaves, onion, and green chilli and stir fry until onion starts to change color.
  4. Bring okra into the pan, add turmeric powder, red chilli powder and salt to taste. Mix and let it cook for 20 minutes, on low-medium flame, until okra gets roasted.
  5. Garnish with fresh coriander/cilantro leaves and serve as a side dish.
Recipe by My Indian Taste at http://myindiantaste.com/vendakkai-poriyal-recipe-okra-bhindi-stir-fry-recipe/