Bhindi/ Lady’s Finger/ Okra/ Vendakka fry

Recipe No: 273
One important thing that has to be mentioned while working with Okra is its sliminess if not cooked properly. But with some care it can be reduced to a greater extend and in this recipe it is not a problem at all… I bet this will be one of the best Okra dishes that you would have ever tasted. Enjoy…

Ingredients                                   Serves 3-4

• Okra/Vendakka…….....200 Grams
• Onion………………………1/4 Cup (cut into thin, long slices)
• Red Chilly Powder……1/2- 1 Teaspoon (Depending on the taste)
• Asafoetida Powder…..2 Dashes/ a pinch (Kayam Podi)
• Curry Leaves…………..1 Sprig
• Besan/ Kadalamavu…2 Tablespoons (Chickpea Flour)
• Salt to taste
• Oil for deep frying

Method of Preparation

1. Wash and dry the Okra thoroughly. Cut them into thin long slices.
2. Add sliced Onion, Red Chilly Powder, Asafoetida Powder, Curry Leaves and Salt to the Okra pieces; mix well and keep it aside for 10 minutes.
3. Heat Oil for deep frying in a deep pan (a wok/ Cheenachatti works the best for this) on high heat. (At least a cup of Oil is needed)
4. Sprinkle the Besan/ Kadalamavu/ Chickpea Flour to the seasoned Okra pieces and toss gently.
5. Deep fry the tossed Okra in hot Oil till golden brown.
6. Once golden brown, remove this from the Oil; drain the excess Oil on a kitchen tissue and serve hot with Rice.

Notes:

• Washing and drying the Okra really good (Typically I do this part way in advance) sometime before using tends to reduce the sliminess a bit. In this recipe, Chickpea Flour also helps reduce it.
• The moisture created by the Salt in the marinated Okra pieces will help the Besan stick to them. If some Flour is left behind, please do discard them. This is to prevent the loose Flour from burning in hot Oil. (Believe me... burnt Flour does not taste good!!!)
• I never used shallow frying in this recipe and hence not so sure about the outcome.
• Deep frying should be done only in plenty of Oil. Otherwise the Okra pieces will reduce the heat of the Oil resulting in heavy absorption of Oil by them.
• As the Okra pieces are sliced thin, it will take only a few minutes for them to cook. So it is okay to fry these on high heat. Also high heat will reduce the absorption of Oil by Okra.
• This recipe is loosely adapted from a recipe by Mrs. K.M Mathew.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…