Okra or bhindi is a veggie which mostly every one likes and can be cooked in various forms. Here is south Indian version of Okra-Peanut (vandaikai poriyal), which is damn delicious, savory, tangy dish which is easy to cook.
Here okra is fried with onions, garlic, tomato and spices along with mustard seeds & curry leaves. It its flavored with tamarind. So it has a nice tangy spicy taste.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 20 mins 40 mins 4 Serving
Okra – 150 grams (washed, dried and chopped)
Onion – 1 large (finely chopped)
Garlic cloves – 5 (finely sliced)
Tomato – 1 small (diced)
Curry leaves – 5-6
Peanut – ¼ cup (crispy fried)
Salt per taste
Turmeric powder – ¼ teaspoon
Red chili powder – ¼ teaspoon
Mustard seeds – ½ teaspoon
Split urad dal (without skin) – 1 teaspoon
Sambhar powder – 1½ teaspoon
Tamarind pulp – ¼ teaspoon
Oil – 2 tablespoon
- Heat oil in a wok or pan and add mustard seeds, curry leaves, peanuts & urad dal.
- When the seeds splutter and dal becomes brown, add onion and garlic. Fry for 2-3 minutes till onion starts becoming golden in color.
- Now add chopped okra (bhindi or vandaikai), tomato, turmeric powder & salt. Fry covered for another 10-12 minutes on low heat. When the okra is done and is soft, add the Sāmbhar powder & tamarind. Fry for another few minutes till the oil fully separates & okra becomes dry and crispy.
Note: Transfer to a serving plate and garnish with chopped coriander. Serve this delicious sabzi or poriyal with chapatti, roti or rice. Yummy!
picture courtesy: Appy Bistro