In the famous Tamil movie Roja, there is a scene where the hero Arvindsamy goes to see the elder sister for marriage and says he likes her younger sister ! Not to forget that “Enaku intha ponna pidichiruku!” dialogue. Same is the story for my last post, where Parupu Thogayal is the elder sister and the side Vendakai/Okra sukka is the younger sister.
I got messages and comments about the sukka more than the Parupu Thogayal !
I always wash and leave the okra to air dry in open for a day or two before cooking with it as it helps in avoiding that white fluid; and that means less cooking time and oil. But last week I left it in the balcony (covered) and forgot it for a few days. The sun did it’s work and the vendakai was already sukka -ed ! That is the background story of invention of this recipe.
What you need
- Vendakai /Okra – 250 g
- 1 big onion thinly sliced
- Ripe Tomato – a small one
- Curry leaves
- Mustard seeds
- Red chili powder
- Sambar powder
- Coriandar powder
- Turmeric powder
- Gingely Oil or normal cooking oil
No specific measurements for spice powders, I just eye-balled them. You can add based on your palate.
- Wash and dry the vendakai for a day in open air.
- Slice vertically into two halves after trimming the ends.
- Heat a thick kadai or pan and add oil.
- Add mustard seeds; Once they start spluttering add the sliced vendakai.
- Add little salt and keep tossing to avoid burning.
- Once the vendakai is half wilted, add onions,curry leaves, tomatoes and all the spice powders.
- Mix well and required salt. If you find the mixture sticking to the pan, add a few drops oil oil on sides.
- Cook for about 5-6 minutes and switch off the flame.
- Serve with rice or roti.
What’s your favorite way of eating Vendakai/ Ladiesfinger/Okra?