I love vendakkai and my younger
kiddo eats it raw and it happens to be a vegetable that is often made at my household. It is called as Bhindi in Hindi and okra/ladies finger in
English. Many avoid cooking it as they become sticky and gooey on cooking and
avoid it just for this very reason. As this stir fry remains dry even after a
long time after cooking, it is very apt to pack for kids/office lunch box. How to prevent or cook vendakkai without it
turning into a slimy, sticky and gooey mass?
There are many tips that have
already been shared by many on this topic. Some add, water that has been used
to rinse rice to avoid sticking and some add little curd/yogurt to the okra and
some microwave the chopped okra before cooking to avoid them sticking together
but you can cook vendakkai/okra properly on stove top itself without it turning
into a sticky mass.
| Vendakka Poriyal / Okra Stir Fry | 
|
Prep time: 10 mins | Cook time:
15 mins | Serves: 2
Ingredients:
- Vendakkai/Okra/Bhindi/Ladies Finger – ¼ kgs
- Onion, medium – 1
- Mustard seeds – ½ tsp
- Urad dal – 1 tsp
- Sambar powder – 1 tsp
- Curry leaf – 1 sprig
- Salt – to taste
- Oil – 1 tbsp
Instructions:
1. Wash okra and wipe it dry.
You can also spread them on a plate or towel and let it air dry.
2. Trim the edges and cut them
into ¼ inch roundels. Chop the onion finely.
3. Heat a pan with oil. Add
mustard seeds and when they splutter, add urad dal and let it get roasted to
golden brown.
4. Add onion and sauté till it
turns translucent. Now add the okra and cook for a minute over high flame. You
can see the okra beginning to stick to the pan.
5. Reduce the flame and add
curry leaves, sambar powder and salt and mix well. Do not close the pan with
a lid.
6. Cook over low flame for 4-5
minutes till the okra gets cooked well and becomes dry. Keep mixing in between.
7. Serve hot with rice.
Notes:
1. You can chop the vendakkai/okra
the day before and store it in an airtight container to prevent them for
sticking together while cooking the next day.
2. Never ever close the pan with a
lid while cooking okra.
3. Add salt only after the
vendakkai is half cooked, else the salt will bring out the water from the okra
and they will stick together.