Vendaikai Poriyal – Lady’s Finger Fry

Vendaikai (Tamil) also known as Bhindi (Hindi) and  Okra or Lady’s Fingers (English) is a commonly used vegetable in Indian cooking.  It is of North African/ Arabic origin but has been adapted into local cuisines all over the country. In South Indian cooking, Vendaikai is sautéed or cooked with gravy based preparations. It adds to the taste and nutrition of traditional South Indian sauces like sambar. The simplest preparation of Vendaikai in Tamil Nadu is as a sautéed side-dish (poriyal).

Vendaikai Poriyal 1


Cooking Time: 15 minutes

Servings: 2


Lady’s Fingers (vendaikai):  250 Grams
Onion        : 1
Chili powder: 1 teaspoon
Turmeric Powder: ½ teaspoon
Mustard seeds: ½ teaspoon
Urad dhal: ½ teaspoon
Asafetida: a small pinch
Coconut Grating: 2 tablespoon
Curry Leaves: 1 sprig
Oil: 2 tablespoon
Salt: ½ teaspoon

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Method: Split the Lady’s Fingers down the middle and cut them into tiny pieces. Chop onion.
Pour oil in a nonstick pan and when hot add the mustard seeds, urad dhal, and asafetida. When they start to splutter, add the chopped onion and curry leaves to stir-fry for a couple of minutes on medium heat. Finally add the cut Lady’s Fingers with salt, turmeric and chili powder. You have to stir often for 6,7 minutes till the vegetable is tender and cooked completely. Finally, add the grated coconut and mix well.

Tips: After washing the okra, wipe the water completely off the vegetable before cutting.

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