vendakkai masala
Vendakkai also known as Ladies Finger, Okra and Bhindi. Vendakkai is one of my mum's favourite vegetable because she cooks them very frequently, but it’s not mine.
Not until i cooked Vendakkai Masala.
My mum ‘s vedakkai dish is always slimy and not so appetizing.
Unlike that, this masala recipe is full of flavour and definitely not slimy!
It is great with both chapathi or plain rice.
Do you know vendakkai has high levels of Vitamin A, B Vitamins (B1, B2, B6), and Vitamin C, and traces of zinc and calcium, vendakkai also serves as a good supplement for fibre and folic acid.
So, the next time you go for groceries shopping don't forget to include okra in your list! Enjoy!
Ingredients
Vendakkai - 1/4 kg (okra/bhindi), wash, dry, trim the ends and cut into 1" pieces
Onions - 1, large, finely sliced
Tomato - 1, finely chopped
Asafoetida - 1/4 tsp
Ginger green chili paste - 1 tsp (blend small piece of ginger and 1 green chili into a paste)
Sugar - 1/4 - 1/2 tsp (I used 1/2 tsp jaggery)
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 3/4 tsp
Garam Masala powder - pinch
Kasuri methi - 1/2 tsp
Lemon juice - 1/2 tbsp
Salt to taste
Cooking oil - 2 tbsps
Coriander leaves - for garnish (optional)
Method
1. Heat 1/2 tbsp oil in a cooking vessel, add the Vendakkaiand saute on low to medium flame for 12-15 mts. Remove from the vessel and keep aside.
2. In the same vessel, add the remaining oil. Once hot, asafoetida, sliced onions and saute for 4 mts. Add the ginger green chili paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder and kasuri methi and mix.
3. Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
4. Add the okra and sugar and mix well. Cook without lid for 15 mts. Add salt to taste, garam masala powder and lemon juice and mix. Turn off heat.
5. Remove onto a serving bowl and garnish with coriander leaves.
6.Take off stove and sprinkle chaat masala powder (if using).
7.Serve hot with Chapathi /Rice
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