Vendakkai Poriyal Recipe (Okra / Bhindi Stir Fry) | Side Dish For Rice

Side dishes for Rice with Vendakkai

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.

Bhindi Stir fry
Vendakka Poriyal / Okra Stir Fry             Print Friendly and PDF

Prep time: 10 mins | Cook time: 15 mins | Serves: 2


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.
South Indian Side Dish recipes for Rice

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.

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