Vendakkai Poriyal – Bhindi Fry.
South Indian style Vendakkai Poriyal – Bhindi Fry recipe. Ladies finger / Okra roasted until brown. Dry preparation. Served for lunch. With step by step pictures.
This is an everyday stir-fry. Vendakkai Poriyal is a great side dish for lunch. Ladies finger / Okra done the right way can be delicious. This is a simple South Indian preparation where the Vendakkai is roasted with onions on a low flame until its brown, nutty and caramelized. Here is how to do it.
Wash and clean the Vendakkai / Ladies finger. Cut off the corners and chop into small pieces. Set aside.
Heat oil in a pan until its hot. Add in the urad dal, mustard seeds and the curry leaves. Wait for the mustrad seeds to splutter and the dal to turn slightly brown. Add in the chopped onions and saute the onions in medium flame till the onions are soft and translucent. It will take about 2-3 minutes.
Add in the Vendakkai / Ladies finger. Add in the salt, turmeric and sambar powder. To know more about sambar powder visit here. Reduce the flame to low. Sauteing in low flame will avoid the mixture from scorching on the bottom of the pan. Saute once in a while every 3-4 minutes and let the mixture cook for 15-20 minutes until the onions and ladies finger are nicely roasted and they are completely dry.
Remove from heat. Serve hot with rice.
Vendakkai Poriyal – Bhindi Fry
South Indian style Vendakkai Poriyal – Bhindi Fry recipe. Ladies finger / Okra roasted until brown. Dry preparation. Served for lunch.
- Total Time: 30 mins
- Yield: 3
Ingredients
- 250 grams Vendakkai / Ladies Finger
- 2 tablespoon Oil
- 1 teaspoon Urad dal
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 2 medium sized Onions
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Sambar Powder
Instructions
- Wash and clean the Vendakkai / Ladies finger. Cut off the corners and chop into small pieces. Set aside.
- Heat oil in a pan until its hot. Add in the urad dal, mustard seeds and the curry leaves. Wait for the mustrad seeds to splutter and the dal to turn slightly brown. Add in the chopped onions and saute the onions in medium flame till the onions are soft and translucent. It will take about 2-3 minutes.
- Add in the Vendakkai / Ladies finger. Add in the salt, turmeric and sambar powder. To know more about sambar powder visit here. Reduce the flame to low. Sauteing in low flame will avoid the mixture from scorching on the bottom of the pan. Saute once in a while every 3-4 minutes and let the mixture cook for 15-20 minutes until the onions and ladies finger are nicely roasted and they are completely dry.
- Remove from heat. Serve hot with rice.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Stir-fry
- Cuisine: South Indian
Very nice receipe.
Thank you!
This came out really awesome…just as good as my mother makes..Thanks
Thank you!
Thank you so much for this recipe ka:)
As always came out very well!
Thank you!
Dear Chechi,
I tried this recipe. It was really good. I am from Kerala where we dont have poriyal but “mezhukku”, of which I am not a really great fan…and my husband too. But this was good, he loved it. Now I tend to make this atleast twice in a week. Thanks a lot…
Thank you!
Is it required grated coconut to vendekai poriyal?
I have not used any coconut in this recipe.
This was the first dish i have ever cooked.! Very Helpful. Thank you for such a good blog. Keep posting south Indian recipes..
Thank you so much.
Love your recipes…keep rocking Suguna?
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Thank you so much. Really glad you liked the recipe.
Have you ever used frozen lady fingers? I don’t have access to fresh and was curious.
Thank you.
Hi Elisabeth, I have never used frozen lady fingers. Where are you located? I used to get them in the US and its called as OKRA there. The only frozen veggies I have used so far are coconut, peas, drumsticks and corn and an occasional pearl onion as shallots are a hard find in the USA.
In case of frozen okhra make sure that you thaw and dry them before use else it will turn out to be squishy and sticky.
Thanks sharing this recipe!!
South Indian Tamilnadu Vendakkai Poriyal – Dry Preparation.