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 teaspoon 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.