Okra is another name for ladiesfinger
Bhindi, Vendaka

Okra is almost everyone’s favorite sabzi in india because however you prepare it always retains its natural flavour. Okra recipes can be made into numerous different style in india. This one is a very neutral flavoured recipe that i am going to share with you. Very simple yet goes very well as a side dish with rasam rice, curd rice, sambar rice or any other kind of rice.

Procedure:

Take some okra, wash them well. Remove the okra out of water and not drain it. Using a dry cloth, wipe out water from each and every vegetable. Since ladiesfinger has a gooey like texture from within it will become very very soggy while cooking if the water is not dried properly.

while cooking make sure the flame is either high or medium to high flame throughout the entire cooking process. this ensures the crispy texture of this sabzi. One thing to note about okra is that, more quicker and immediately you serve the bhaaji much better the taste will be.

Heat oil in a pan. let mustard seeds to splutter. add curry leaves and slit green chilli. add chopped onions, fry until light brown okra and continue to stir fry until it is half cooked. once it is almost cooked add some turmeric and grated coconut. let it cook for five minutes. always add salt at last whenever you are preparing okra. it prevents the dish from getting soggy.

This style is very basic yet the process of preparing matters a lot. sometimes the simplest dish gives you an utmost satisfaction. curd rice, dal rice, puli kolambu (south indian gravy made with tamarind paste), moru kulambu (tempered gravy made with curd) are all one of the dish that tastes best with this style of okra sabzi.

have a nice day!