Vendakkai Poriyal (Stir-fried Lady's Finger)

Ingredients

• 25 pieces Lady's finger (okra) (Select tender pods, wash and pat dry)
• 3 tbsp Vegetable oil (Neutral oil such as canola or sunflower)
• 1 tsp Mustard seeds
• 1 tsp Urad dal (split black gram) (For tempering)
• 10 leaves Curry leaves (Fresh leaves give authentic flavor)
• 12 pieces Shallots (Thinly sliced; can substitute with 1/2 medium onion)
• 1/8 tsp Salt (Adjust to taste)
• 1/8 tsp Turmeric powder
• 1 tsp Red chili powder (Or to taste; can use fresh green chilies instead)
• 2 pieces Green chilies (optional) (Sliced; adds fresh heat)

Instructions

1. Prepare the okra

   Wash the lady's finger (okra) under running water, pat dry with a clean kitchen towel or paper tissue, then cut into 1‑inch (2‑cm) pieces.

   Time: PT3M

2. Temper the spices

   Heat 3 tbsp oil in the skillet over medium heat. When the oil shimmers, add 1 tsp mustard seeds, 1 tsp urad dal and a handful of curry leaves. Stir until the mustard seeds pop and the dal turns golden.

   Time: PT2M

   Temperature: Medium heat

3. Sauté shallots

   Add the sliced shallots (or onion) to the pan and sauté for about 1 minute until they turn translucent.

   Time: PT1M

   Temperature: Medium heat

4. Cook the okra

   Add the cut okra to the pan. Stir‑fry for 2 minutes on medium‑high heat, allowing the pieces to spread out and start to sizzle.

   Time: PT2M

   Temperature: Medium‑high heat

5. Add spices and finish

   Sprinkle 1/8 tsp salt, 1/8 tsp turmeric powder, and 1 tsp red chili powder (or the sliced green chilies). Mix well and continue cooking, stirring occasionally, for about 5 minutes until the okra becomes dry, slightly crisp and turns golden brown in spots.

   Time: PT5M

   Temperature: Medium heat

6. Serve

   Turn off the heat, give the poriyal a final stir, and transfer to a serving plate. Serve hot as a side with rice, chapati, or dosa.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

5 g

Fiber

4 g

Ingredient Substitutions

• Instead of Vegetable oil: sunflower oil, coconut oil
• Instead of Mustard seeds: cumin seeds
• Instead of Urad dal (split black gram): chana dal
• Instead of Curry leaves: dried curry leaves
• Instead of Shallots: regular onion
• Instead of Red chili powder: green chilies

Equipment Needed

• Heavy‑bottomed skillet or non‑stick pan
• Spatula or wooden spoon
• Sharp knife
• Cutting board
• Mixing bowl (optional)
• Measuring spoons
• Serving plate (optional)

Critical Steps — Do Not Skip

• Temper mustard seeds, urad dal and curry leaves until they pop – this builds the base flavor.
• Cook the okra on medium‑high heat without covering the pan so excess moisture evaporates and the pieces become lightly crisp.

Chef Tips from the Video

• A pinch of asafoetida (hing) added with the tempering gives an extra depth of flavor.
• For extra crunch, add a handful of roasted peanuts or cashews at the end.
• Serve with a squeeze of fresh lemon juice for a bright finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on a skillet.

Freezer: Not recommended – texture becomes mushy after freezing.

Room temperature: Can sit at room temperature for up to 1 hour; after that, refrigerate.

Make-Ahead Tips

• Wash, dry and cut the okra a few hours ahead; keep it in a bowl covered with a paper towel in the fridge.
• Temper the mustard seeds, urad dal and curry leaves in oil and keep the tempered oil warm; add the okra later.