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

    Pakoda Kadi - Chhatisgargh Special

    Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
    Post a Comment
    Read more

    Cauliflower Masala/Gobi Masala - No tomato Version

    Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
    Post a Comment
    Read more

    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/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
    Post a Comment
    Read more