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Okra Fry | Vendakkai roast
Crispy and spicy okra with peanuts
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Ingredients
- 6 Cups chopped Vendakkai | Okra
- 4 tablespoon Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Ulutham Parupu | Urad dahl
- 2 tablespoon Verkadalai | peanuts optional
- Few Curry leaves
- 2 Red chillies
- A pinch of Turmeric powder
- ¼ teaspoon Red chilli powder
- Salt as needed
Instructions
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Heat oil in a kadai. Once hot, add the mustard seeds and let it splutter. Then add the curry leaves, red chillies and urad dahl.
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Once the dahl turns golden brown, add a pinch of turmeric. Then immediately add the chopped vendakai.
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Cover and cook for about 3-4 minutes so that it softens a little bit. Remove the lid , reduce the flame to medium-low and cook uncovered. Keep stirring it in few minutes intervals.
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Once the sliminess reduces completely, add salt and chilli powder.
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At this stage, add oil and / or rice flour to get extra crispiness.
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Keep cooking until it reches the desired level of roast you need.
Recipe Notes
Generally if we are making any veggies, it is usual to sprinkle some water to cook them. But for lady's finger you should not. If you want to get a crispy vendakkai roast there are two things to follow. First do not add water and then add salt only at the end. Please refer above for preventing slime. Also the okra will reduce in quantity when you fry it. So keep that in mind while preparation.