Vendaikai (in Tamil) is called as Okra or ladyfinger....This was my mom's recipe one of our families favourite....
A simple, lesser oil recipe.After i started cooking never made it , ...fearing whether it may go wrong...Finally tried my hands and the out come was perfect...
This goes well with Curd rice especially...and you might have also tasted this in any marriage feast in lunch menu...one of the recipe for Arusuvai (Six taste) to fulfill the tangy taste.
Okra - 1/4 kg
Onion - 2 no.
Tomato - 2 no
Tamarind - a small pieace (or 2 teaspoon).
Mustard & Urud dal- 1/4 tsp
Curry leaves few
Garlic - 2 nos.
Oil to temper
Salt to taste
Cut the Okra in round wise, bigger than we do for okra fry.
Extract tamarind juice and keep it aside
Heat a pan with little oil and temper with mustard, urud dal, curry leaves and Garlic.
Add finely chopped onion and tomatoes to it and saute for a minute.
Add a pinch of turmeric and Okra to it.
Now the time to include sambar powder and saute it so that it get along with Veggies.
Add the salt and tamarind extract and close it with lid.
Often open the lid and stir so that it will not get burnt.
Cook until done and service it with rice.
Note: Grated coconut can be added finally to enhance the taste.