14 September, 2016
South Indian Style Bhindi Fry / Vandakkai Poriyal
Date – 13.9.2016
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
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
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.
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.
Rinse the bhindi and make it dry, trim the head and the down part then chop
Add mustard seeds and cumin, allow them to crackle
Simmer the flame then add urad dal, fry till urad dal turn light pink
Add curry leaves and broken chilies, turn the over medium and wait till curry leaves turn crispy
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
After 5 -6 minutes when bhindi changes its color add turmeric, red chili and salt, keep cooking as before for more 5 -6 minutes
Bhindi poriyal is ready
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