Okra Stir-fry/ Bhindi fry
Okra stir-fry in perfect Kerala style makes the perfect side dish for rice.
Servings: 2
Ingredients
- 500 g Okra
- 2 tbsp Coconut oil
- 1 Onion, medium size
- 3-4 Garlic cloves
- 2 Green Chilly, sliced lengthwise
- Curry Leaves
- 1 tsp Turmeric powder
- Salt as needed
Instructions
- Wash the okra well, Keep it spread in a kitchen towel to dry or pat dry using a towel.
- Cut and discard the top and bottom ends of the vegetable. Then chop them into small circles of half inch length (or as desired). Cut the garlic and onion and keep aside.
- Heat oil in a pan. When oil is hot, add the garlic, green chilly and onion. Cook just until the onion is translucent on low flame. Add the curry leaves and the chopped vegetable.
- Now cook on medium high heat with occasional stirring . Reduce the heat when the slimy texture disappears and the okra pieces appear crisp on the sides.
- Then Sprinkle turmeric powder and salt. Mix well, cover and cook for 2-3 minutes on low heat. Remove the lid and and cook for another 1 minute on medium heat to remove any moisture content.
- Remove from heat. Serve hot, enjoy.
Notes
- Okra is also known as Bhindi, Lady's finger, Vendakka, Vendakkai and many more.
- The viscous liquid that oozes out from lady's finger can be removed by roasting it in more oil on medium high heat. You can see the slimy liquid slowly decreasing when you stir it. Stir from time to time so that it won't get burned.
- The veggie will reduce in size when cooked.