Home / Side dish / South Indian Style Bhindi Fry / Vandakkai Poriyal
14 September, 2016

South Indian Style Bhindi Fry / Vandakkai Poriyal

Posted in : Side dish, South Indian recipes, veg side dish on by : nrdubey Tags: , , ,

Date – 13.9.2016

About Recipe

Most of my friends are south Indian so I eat  south Indian food often. Few day back one of my friend gave me Bhindi / vandakkai poriyal which was similar to our bhindi fry. The only diffirence between bhindi fry and bhindi poriyal is they use south Indian seasoning  which gives nice aroma to the vegetable. You can have this Bhindi poriyal with hot chapati, dal – rice or rasam rice.

Preparation time – 10 mins

Cooking time –  12- 15 mins

Recipe category – side dish

Serve – 2

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Ingredients

Measurement cup used 1 cup – 240 ml

Bhindi / Lady finger / Vandakkai – 250 – 300 g

Urad dal / black gram dal – 1 tsp

Hing / asafetida – a pinch

Mustard seeds – ½ tsp

Cumin / jeera – ¼ tsp

Curry leaves – 5-6 leaves

Whole red chili – 1 – 2 broken

Red chili powder – ¼ or as per taste

Turmeric – ¼ tsp

Salt – as taste

Sesame seeds or any other cooking oil – 2 tbsp

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Method

Rinse bhindi very well with water, make it dry with cotton cloth. Trim the head and the base then chop them.

Heat oil in a heavy bottom kadai.

Add mustard and cumin seeds, wait until crackle.

Simmer the flame then add urad dal, fry until light pink.

Add curry leaves and broken red chilies turn the flame at medium. wait until leaves turn crispy.

Add chopped bhindi, stir and spread it all over the kadai for even cooking. Cook bhindi at low – medium flame without using any lid and keep turning in every 2-3 minutes intervals.  Stir gently otherwise bhindi may break.

After 5-6 minutes or when the bhindi changes its color add turmeric, red chili and salt, stir and cook for more 5-6 minutes as before so that bhindi will absorb all the spices.

When bhindi is cooked and fried turn off the flame. Serve this south Indian style bhindi poriyal with hot rice – dal, rice- rasam or with chapati.

Tips

Before chopping bhindi make them dry with cotton cloth or under fan.

Do not use lid while cooking bhindi because it makes bhindi sticky.

Stir gently other wise bhindi may break. 

In Short

 

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Rinse the bhindi and make it dry, trim the head and the down part then chop

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Heat oil

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Add mustard seeds and cumin, allow them to crackle

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Simmer the flame then add urad dal, fry till urad dal turn light pink

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Add curry leaves and broken chilies, turn the over medium and wait till curry leaves turn crispy

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Add hing

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Add chopped bhindi, stir to mix with seasoning and spread it all over the kadai and cook over low – medium flame, keep stirring at 2-3 minutes of intervals for uniform cooking, do not use and lid

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After 5 -6 minutes when bhindi changes its color add turmeric, red chili and salt, keep cooking as before for more 5 -6 minutes

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Bhindi poriyal is ready



 

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