Kerala / Palakkad Recipes. · No Need of Onions!!! · Poriyals / Kootu Varieties.

Two in One – Vendekkai Fry & Pachadi.

Delicious Vendekkai Fry.
Delicious Vendekkai Fry.

All thorough my childhood I have grown up with my mum always telling me that the ladiesfinger is vegetable that renders exceptional memory powers!!! I would then scoop out a large ladlefull and eat it with gusto. This really helped me like the vegetable a lot. Okra is known to be rich in fibre, Vitamin B6 and folic acid. It1s also supossed to stabilize blood sugar and promote healthy bowels. My daughter also loves Okra so its a regular addition in our weekly grocery lists!!!

Today I am posting a simple Bhindi Fry that goes with Roti and Dal and a cup of curd, or with rice and Onion Vethal Kuzhambu Milagu Kuzhambu or Paruppu Urundai Kuzhambu. It’s one of those simple things, that goes to all cooks who are beginners…

INGREDIENTS:

A pound of ladies finger washed and cut.

1 spoon of red chilli powder.

1 spoon of salt.

1/2 spoon of dhania powder.

A spoon of besan

2 spoons of flax powder.

A pinch of hing.

A pinch of turmeric.

Seasonings:

Mustard, Broken Urad Dhal and curry leaves.

PREPARATION:

  • Chop the bhindi and keep them spread out on a plate.  Sprinkle the salt on the bhindi.
  • Keep your kadai on the stove, add 2 spoons of oil and when it heats up, toss the urad dhal, the mustard and curry leaves.
  • Add the chopped bhindi, turmeric, hing. red chilli powder and dhania powder.
  • Alow to cook on medium flame constantly stirring so it does  not catch the bottom.
  • If you feel that the bhindi is getting dry, spray a little bit of canola oil on it.
  • When almost done, add the mixture of1 spoon of  besan + 2 spoons of flax powder. Your family will never know that there is flax in it as its the same colour of the besan, and this addition increases the flavour and protien content of the dish.
Creamy Vendekkai Pachadi.
Creamy Vendekkai Pachadi.

Add 2 spoons of bhindi fry, a pinch of red chilli powder and a pinch of salt to a cup of thick curds to get smooth creamy vendekkai pachadi which is a great accompaniment to sambars and molagootal.

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