Vendakkai Poriyal – Bhindi Fry.
South Indian style Vendakkai Poriyal – Bhindi Fry recipe. Ladies finger / Okra roasted until brown. Dry preparation. Served for lunch. With step by step pictures.
This is an everyday stir-fry. Vendakkai Poriyal is a great side dish for lunch. Ladies finger / Okra done the right way can be delicious. This is a simple South Indian preparation where the Vendakkai is roasted with onions on a low flame until its brown, nutty and caramelized. Here is how to do it.
Wash and clean the Vendakkai / Ladies finger. Cut off the corners and chop into small pieces. Set aside.
Heat oil in a pan until its hot. Add in the urad dal, mustard seeds and the curry leaves. Wait for the mustrad seeds to splutter and the dal to turn slightly brown. Add in the chopped onions and saute the onions in medium flame till the onions are soft and translucent. It will take about 2-3 minutes.
Add in the Vendakkai / Ladies finger. Add in the salt, turmeric and sambar powder. To know more about sambar powder visit here. Reduce the flame to low. Sauteing in low flame will avoid the mixture from scorching on the bottom of the pan. Saute once in a while every 3-4 minutes and let the mixture cook for 15-20 minutes until the onions and ladies finger are nicely roasted and they are completely dry.
Remove from heat. Serve hot with rice.
- 250 grams Vendakkai / Ladies Finger
- 2 tablespoon Oil
- 1 teaspoon Urad dal
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 2 medium sized Onions
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Sambar Powder
- Wash and clean the Vendakkai / Ladies finger. Cut off the corners and chop into small pieces. Set aside.
- Heat oil in a pan until its hot. Add in the urad dal, mustard seeds and the curry leaves. Wait for the mustrad seeds to splutter and the dal to turn slightly brown. Add in the chopped onions and saute the onions in medium flame till the onions are soft and translucent. It will take about 2-3 minutes.
- Add in the Vendakkai / Ladies finger. Add in the salt, turmeric and sambar powder. To know more about sambar powder visit here. Reduce the flame to low. Sauteing in low flame will avoid the mixture from scorching on the bottom of the pan. Saute once in a while every 3-4 minutes and let the mixture cook for 15-20 minutes until the onions and ladies finger are nicely roasted and they are completely dry.
- Remove from heat. Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Stir-fry
- Cuisine: South Indian
- 250 grams Vendakkai / Ladies Finger
- 2 tablespoon Oil
- 1 teaspoon Urad dal
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 2 medium sized Onions
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Sambar Powder
- Wash and clean the Vendakkai / Ladies finger. Cut off the corners and chop into small pieces. Set aside.
- Heat oil in a pan until its hot. Add in the urad dal, mustard seeds and the curry leaves. Wait for the mustrad seeds to splutter and the dal to turn slightly brown. Add in the chopped onions and saute the onions in medium flame till the onions are soft and translucent. It will take about 2-3 minutes.
- Add in the Vendakkai / Ladies finger. Add in the salt, turmeric and sambar powder. To know more about sambar powder visit here. Reduce the flame to low. Sauteing in low flame will avoid the mixture from scorching on the bottom of the pan. Saute once in a while every 3-4 minutes and let the mixture cook for 15-20 minutes until the onions and ladies finger are nicely roasted and they are completely dry.
- Remove from heat. Serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Stir-fry
- Cuisine: South Indian
Find it online : https://www.kannammacooks.com/vendakkai-poriyal-bhindi-fry/
Mangalore Bonda – Goli Baje.
Recipe for crispy deep fried South Indian Karnataka Mangalore Bonda / Goli Baje – Bajji. This Maida bonda made with curd can be put together in minutes. With step by step pictures.
We have a rule in the house. Deep fried something once a month on a sunday. Its been extremely cold this year in Bangalore. Deep fried anything is welcome. Mangalore bonda on a lazy sunday evening. Bring it on. Mangalore bonda is crispy on the outside, soft on the inside and perfect for a cold winter evening. This is a very easy to make recipe and its a winner. Here is how to do this yummy Mangalore Bonda. We call this as Maida Bonda too.
Measure 1.5 cups of all purpose flour / maida and 1/4 cup of rice flour. This little amount of rice flour helps in crisping. Add in the salt, asafoetida and crushed pepper.
Add in very finely minced ginger, finely chopped curry leaves, finely chopped coriander leaves and finely minced green chillies. I also add a tablespoon of sugar. This small addition of sugar helps in browning of the bondas. Add in 1.5 cups of yogurt / curd and beat well to form a smooth batter.
Add more yogurt if necessary to form a thick batter. If the batter is very watery, add little more maida and rice flour. Keep beating for couple of minutes until a very smooth, thick batter is formed. Rest the batter for 30 minutes up to an hour.
Once the batter has been rested, add in 1/4 teaspoon of baking soda and mix thoroughly. It should be a thick batter.
Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.
Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork to turn the batter. It works so well. Deep fry until its golden. Remove and drain on paper towels.
This Mangalore Bonda has to be served hot. It loses its crispness when it cools.
- 1 1/2 cups All purpose flour / Maida
- 1/4 cup Rice flour
- 1 teaspoon Salt
- 1/4 teaspoon Asafoetida
- 1 teaspoon Crushed Pepper
- 1 tablespoon finely minced Ginger ( 1 inch piece)
- 2 sprigs Curry leaves, finely chopped
- 1/4 cup chopped Coriander leaves (about 10 stalks)
- 2 Green Chillies, finely minced
- 1 tablespoon Sugar
- 1.5 – 2 cups Yogurt
- 1/4 teaspoon Baking Soda
- Oil for deep frying
- Measure 1.5 cups of all purpose flour / maida and 1/4 cup of rice flour. This little amount of rice flour helps in crisping. Add in the salt, asafoetida and crushed pepper.
- Add in very finely minced ginger, finely chopped curry leaves, finely chopped coriander leaves and finely minced green chillies. I also add a tablespoon of sugar. This small addition of sugar helps in browning of the bondas. Add in 1.5 cups of yogurt / curd and beat well to form a smooth batter. Add more yogurt if necessary to form a thick batter. Keep beating for couple of minutes until a very smooth, thick batter is formed. Rest the batter for 30 minutes up to an hour.
- Once the batter has been rested, add in 1/4 teaspoon of baking soda and mix thoroughly. It should be a thick batter.
- Heat oil in a kadai until medium hot. Add a small piece of the batter to check if the oil is ready. The oil is ready if the batter floats immediately to the top. If not wait for a minute more. Add in small scoops of the batter to the oil when the oil is ready.
- Keep turning the batter balls so the batter cooks evenly on both sides. I use a fork to turn the batter. It works so well. Deep fry until its golden. Remove and drain on paper towels.
- This Mangalore Bonda has to be served hot. It loses its crispness when it cools.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 15 mins
- Category: Tea Time Snacks
- Cuisine: South Indian
