Monday, 21 September 2015

Vandakkai Poriyal Indian Side Dishes Free | How to Cook Vendakkai (Okra) Poriyal

Ingredient :

  •     300 gm vendakkai/okra/bhindi/lady finger;
  •     1 tsp black mustard seeds;
  •     1 tsp urad dal/black gram/black lentil (optional);
  •     1 large onion, cut big or julienne cut;
  •     1 green chilli, cut into big pieces;
  •     1 sprig fresh curry leaves;
  •     ½ tsp turmeric powder;
  •     ¼ tsp red chilli powder;
  •     1 tsp lemon/lime juice;
  •     few fresh cilantro/coriander leaves;
  •     salt to taste;
  •     oil.

Method :

  •     Wash okra (Vandakkai)and dry it with paper towels. Trim the rough tops and skinny bottom tips off the okra pods, and cut the okra into small pieces.
  •     Heat oil in a pan. Add mustard seeds and when they start sizzle and urad dal/black lentils. Fry until lentils get brown in color.
  •     Add curry leaves, onion, and green chilli and stir fry until onion starts to change color.
  •     Bring okra into the pan, add turmeric powder, red chilli powder and salt to taste. Mix and let it cook for 20 minutes, on low-medium flame, until okra gets roasted.
  •     Garnish with fresh coriander/cilantro leaves and serve as a side dish.


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