Ladies finger/okra is known as Vendakkai in Tamil, Bhindhi in hindi which is our family favorite. I make this Vendakkai poriyal often as an accompaniment for lunch. It tastes delicious if it is done in a right way. I have already posted little spicy version of ladies finger/okra fry and this is the mild version with coconut, even you can give this poriyal to small kids.
- Vendakkai - 20 nos
- Onion -1 medium spiced
- Turmeric powder - a pinch
- Coconut - 2 tbsp
- Salt - to taste
- Seasame oil - 2 tsp
- Mustard seeds- 1 tsp
- Split Urad dal - 1 tsp
- Curry leaves - 1 sprig
- Hing - a generous pinch
- Red chillies - 2
- Wash and pat dry the Vendakkai/ladies finger really well. There should be no water otherwise the poriyal turns more sticky while frying. Then cut of the corners and chop them to small pieces.Keep aside. Finely chop the onions and keep it ready.
- Heat a pan with oil and add the items to temper in order. Once the mustard seeds cracks and urad dal turns golden brown, add hing and curry leaves. Add onions now and nicely fry till it becomes transparent.
- Once the onions turns soft and translucent, add chopped vendakkai/ladies finger and mix well. Then add turmeric powder & salt. Mix them for a minute. Keep the flame low. Fry the vendakkai/ladies finger in low flame and now it will start to stick into the pan. Add a tsp of seasame oil to reduce the stickiness.
- Keep fry them in low flame until the Vendakkai/ladies finger is well cooked and they are completely dry. It may take 20 minutes. Once done, add scrapped coconut and mix well. Toss them for two more minutes and switch off the flame.
- Cooking in low flame is very important to make the perfect Vendakkai poriyal.
- Chop the Vendakkai/ladies finger into medium size pieces neither too thin nor thick.
- Check the ladies finger/Vendakkai by breaking the tail of it, if it breaks it’s good to use.