Vandakya Puli/ Okhra in tamrind gravy

Lady Finger

Okhra/Bindi/Vendakai is a wonderful vegetable full of health benefits. It is rich in vitamins and fiber and consumption on a regular basis helps improve immunity. It is a brain booster and good for cholesterol control and diabetes.

Ingredients

1. Okhra- 250 gm

2. Tamarind- a lemon size

3. Coriander seeds- 2 tbs

4. Whole Red chilies- 4

5. Turmeric powder-1 tsp

6. Salt to taste

7. Oil for frying

8. Fresh grated coconut

9. Garlic cloves- 5

10. Mustard seeds-1 tsp

11. Fenugreek seeds 1/2 tsp

12 curry leaves a few

13. Water- 2 glass

14. Coconut oil for tempering.

 
Method

 Cut the Okhra into long small pieces. (see the image)

 Heat the pan and dry roast coriander seeds and whole red chilies. Keep aside for cooling

Heat oil in a Kadai/ wok. When hot put the Okhra and fry until brown and crisp. Remove from oil and keep aside. Grind together grated fresh coconut 🥥 roasted coriander seeds whole red chillies and garlic to a fine paste. Keep aside.

 Soak the tamarind in one glass of water. Extract the juice by squeezing. keep aside. (see the pic)

 Heat a thick bottomed pan pour the tamarind juice add the fried Okhra, tumeric powder and salt. Simmer for about ten minutes. When cooked add the grounded masala (corainder whole red chillies garlic, and coconut) paste boil for another two minutes. Switch off the flame.

Heat coconut oil in a tempering pan when hot add the mustard seeds, methi seeds and curry leaves. Let the tempering splutter.

Switch off the flame. Pour the tempering on to the curry in the pan. Cover to retain the aroma.

Vendakai Puli is ready to be served with steamed rice.

 Pic courtesy : Google images and self clicked.