Vendakkai poriyal recipe – Okra (bhindi) stir fry recipe

vendakkai poriyal recipe

 

The recipe I’m sharing today is Vendakkai poriyal – an everyday okra/lady fingers/bhindi stir fry South Indian dish. In Tamil, vendakkai means okra and poriyal is the Tamil word for fried or sometimes sautéed vegetable dish.

Okra also known as lady fingers, has many nutritional benefits, its high in Vitamin C, low in calories, high in vitamin K and folate. It is excellent sautéed or fried.

If you are lucky to find this versatile vegetable fresh, make sure to select the smallest and firmest pods. If okra pod gets too long, it often becomes woody and too hard to eat.

I have on my blog some more stir fried/sautéed okra recipes to may want to take a look at:

Bhindi masala gravy – Fried okra in a spicy tomato sauce

Fried okra with black lentils and spices

Spicy sauteed okra and green peppers recipe

Punjabi bhindi masala recipe (sautéed okra with onions, tomatoes and spices).

Step by step Vendakkai poriyal recipe – Okra (bhindi) stir fry recipe

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.

step by step okra stir fry recipe

Heat oil in a pan. Add mustard seeds and when they start sizzle and urad dal/black lentils if using. Fry until lentils get brown in color.

Add curry leaves, onion, and green chilli and stir fry until onion starts to change color.

Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon.

step by step lady fingers stir fry recipestep by step vendakkai poriyal recipe

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.

vendakkai poriyal recipe stepsokra stir fry steps

 

Garnish with fresh coriander/cilantro leaves and serve as a side dish.

vendakkai poriyal recipe okra stir fry recipeYou Might Also Like:

5.0 from 1 reviews
Vendakkai poriyal recipe - Okra (bhindi) stir fry recipe and some expat thoughts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish
Cuisine: Indian
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.

 

Digiprove sealCopyright protected by Digiprove © 2015

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

« «  Chicken coconut curry recipe – Chicken with coconut milk and spices   |   Chicken Reshmi Kabab Recipe  » »

All original content on these pages is fingerprinted and certified by Digiprove