Skip to main content

Okra/Vendaikkai/Lady's finger Fry



Today's recipe is a simple and delicious fry with the okra aka ladies finger which I make often.Here in farmers market I get fresh okras and never forget to buy.
This fry tastes very well with piping hot sambar rice and rasam rice and I always fry this bit crispy.This fry needs to be cooked in a medium flame to get cooked well.To remove the stickiness in the okra my mom uses a tsp of yogurt/curd while frying.Lets get into the recipe...........................


Ingredients

IngredientQuantity
Okra/vendaikkai/ladies finger250 gms
Peanuts/verkadalai2tbs
Garlic/poondu(crushed)3cloves
Chilly powder/milagai podi 11/4tsp
Turmeric powder/manjal podi 1/4tsp
Dessicated Coconut1tbs
Curry leaves/karivepillai1 sprig
Mustard seeds/kadugu1/2tsp
Urad dhal/ulutham paruppu1tsp
Saltto taste
Oil11/2tbs




Method

Clean the okra in running water and wipe it with a towel to remove the moisture.Chop them slightly diagonally and keep it aside.
Heat the pan with the oil and crackle the mustard seeds,then add the urad dhal.Then add the curry leaves and crushed garlic then fry the peanuts till it becomes crispy.Add the chopped okra and fry it for 2-3 minutes.


At this stage the okra will be sticky and gooey,add the yogurt and stir in between and keep it in a medium flame till the stickiness disappears.Now add the chilly powder,turmeric powder and salt,mix it well.Fry in a low flame till it becomes slightly crisp,stir in now and then.


Once it becomes completely cooked finally add the dessicated coconut and mix it well.Put off the fire.

Serve it hot with sambar or rasam rice.


Enjoy..............................................




  • The yogurt should not be so sour,use fresh yogurt other wise it changes the taste of the fry.
  • I used the dessicated coconut which can be substituted with the freshly grated coconut aslo.
  • Addition of garlic is purely optional.


    • Sending this to CWS-Peanuts event hosted by Priya of Priya's Versatile Recipes.
    Sumber http://www.naliniscooking.com
    Labels:

    Comments

    Post a Comment

    Popular posts from this blog

    Dosa Carnival -Recap

    Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
    Post a Comment
    Read more

    Masoor Dhal Masal Vadai

    For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
    Post a Comment
    Read more

    Rava Kozhukattai/Rava Pidi kozhukattai

    For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the  rava recipes  in Tamil cuisine. When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention. The method of making this kozhukattai is same as  upma kozhukattai ,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............                                                                                          ...
    Post a Comment
    Read more