April 11, 2013

Vendakai Poriyal / Sauteed Okra /Bhindi Sabji

How to make Vendakai Poriyal

           Okra or Bhindi (in Hindi) as we know it, has been my most favorite vegetable since childhood; not because of its qualities but because of how my mom used to make it for us. If you are thinking of Okra as a slimy vegetable, you will have to try this recipe & it will change the way you think of it.

Vendakai Poriyal / Sauteed Okra


Okra/Bhindi/Vendakai - 500 Gms chopped
2 Onions - chopped finely
Dhaniya powder - 1tsp
Sambar powder or Chilli powder - 1 tsp
Turmeric powder - a pinch
Plain Yogurt - 1 tbsp (Optional)
Any cooking Oil - 2 tbsp
Rice flour - 1tsp
Gram flour/Besan - 1tsp
Coriander leaves for garnish

For Tempering:

Kadalai Paruppu/ Channa dal - 2 tsp
Ulutham Paruppu/Urad dal - 2 tsp
Mustard - 1 tsp
Asafoetida/Perungayam - a pinch

  • Once you have the vegetables chopped & ready, heat a non-stick kadai with 1tbsp of oil & add the tempering ingredients one by one making sure the mustard splutters.
  • Now add the onions & saute until pink. Next add Turmeric powder, Dhaniya powder & Sambar/chilli powder & saute just until it mixes with the onion.
  • Add the chopped Bhindi & mix with the onion. Now, add the yogurt & salt (No water required). Cover & cook on low heat for 15 minutes, until the Bhindi gets cooked.
  • Once the Bhindi is cooked, sprinkle rice flour on top & mix gently. Now sprinkle the gram flour/besan & mix gently - add the remaining 1tbsp of oil around the sides of the kadai & let it simmer uncovered for 10 mins, gently stirring once inbetween.
  • Garnish with coriander leaves & serve hot with a South Indian meal or even roti.

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