Simple Vendakkai Curry (Bhindi/Okra Fry)

Vendakkai used to be my kids’ favorite vegetable after potatoes.  This was when they were very young and finicky about the food they ate.  They used to have bhindi with rasam sadam (rice) or with rotis.  Both my husband’s family and my family knew this.  So every time we went to India, everyone made bhindi for my kids.  At one point my oldest asked me if that is the only vegetable that they know how to make :)
 

We get vendakkai in our Indian store regularly, but the quality is not always consistent.  Sometimes it is so fibrous that I end up discarding half of what I buy.  At other times, they are so tender and tasty that I can’t make enough.

I make vendakkai in several different ways.  If the bhindi is good, then I make it without too much masala so that we can taste the vegetable without letting the masalas overpower the taste.

 

Here is what you need:

• 2 tsp. oil
• ½ tsp. mustard seeds
• ½ tsp. cumin seeds
• ½ large onion, finely chopped
• 2 green chilies, slit
• 1 lb. okra, washed and cut into small rounds
• salt to taste
• ¼ tsp. turmeric powder
• 1 tsp. red chili powder

 

Here is how I made it:

1. Heat oil in a saucepan.  Add the mustard and cumin seeds.
2. When the mustard seeds sputter, add the onions and green chilies.  Fry till they turn slightly brown.
3. Add the cut okra, salt, and turmeric powder.  Mix well.
4. Cover and cook on low heat, stirring occasionally, till the okra is almost cooked – about 8 minutes.
5. Add the chili powder, and toss to coat the okra well.  Cook on medium heat for 5 – 10 more minutes, tossing the pan a couple of times. 

Serve with rotis, rice, and dal or rasam.