Also Known As Vendaikkai Poriyal. Bindi Sabzi. Bendakkai Koora. Vendakka Thoran. Okra Stir-fry.

My mommy cooks all the veggies in a similar fashion. She likes to retain their natural color. So the veggie’s vitamins are not lost in the cooking.

Cooking okra could be an art, if you could fix it elegantly without those mushy-sticky thing to mess up! The key to get-rid of that mucilaginous stuff is using a wide wok.  For the quantity of 250 grams, I use very wide griddle. So cook over medium heat, with lid for few minutes. Then, switch over to high heat for few minutes, without lid…it should taste, right! Hope this info’ is helpful.

Ingredients:

• Okra, sliced thinly
• Oil few spoons
• Garlic 5-6 cloves finely chopped
• Green chili 1 – chopped
• Mustard seeds 1/4 spoon
• Cumin seeds 1/4 spoon
• Urad dal 2 spoons
• Salt
• Pepper powder 1 spoon
• Grated coconut 2-4 spoons

Method:

In a large non-stick pan, heat oil. Add mustard and cumin seeds. Let them splutter well. Now add urad,  garlic, chilies and salt plus pepper. Add the okras too, cover and cook briefly and remove the lid and stir-fry over high until moisture leaves the pan. Top them up with grated coconuts and remove from heat. Serve warm as a side dish for regular South Indian meals. It tastes good with simple curd rice.