Vendakkai poriyal recipe – Okra (bhindi) stir fry 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.
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
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.
Garnish with fresh coriander/cilantro leaves and serve as a side dish.
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- 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.
- 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.
- 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.
- Add curry leaves, onion, and green chilli and stir fry until onion starts to change color.
- 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.
- Garnish with fresh coriander/cilantro leaves and serve as a side dish.
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