Ladies Finger Fry / Vendakkai Fry

Ladies’ Finger Fry / Vendakkai Fry

Recipe Details

Allow an additional 1 hour if following the original resting method for the chopped okra.

---

Ingredients

• Okra / Ladies’ finger – 1 lb
• Oil – 3 tbsp
• Red chili powder – 1 tsp
• Sambar powder – 1 tsp
• Salt – to taste

---

Preparation

1. Rinse the okra quickly if needed and dry it thoroughly with a clean kitchen towel.
2. Trim the ends and chop the okra into small pieces.
3. For the original method, spread the chopped okra in a single layer and leave it uncovered for about 1 hour before cooking.

---

Cooking Instructions

1. Heat the oil in a wide pan over medium heat.
2. Add the chopped okra and salt.
3. Cook uncovered for about 10 minutes, stirring occasionally.
4. Once the okra has softened and much of its sticky texture has reduced, add the red chili powder and sambar powder.
5. Mix gently until the okra is evenly coated with the spices.
6. Continue frying over medium to medium-low heat until the okra is fully cooked and reaches your preferred level of crispness.
7. Stir occasionally, but avoid stirring constantly, which can make the okra break apart.
8. Taste and adjust the salt if needed, then remove from the heat.

---

Tips

Dry the Okra Well: Surface moisture can increase the sticky texture of okra, so make sure it is thoroughly dry before chopping and cooking.

Cook Uncovered: Frying the okra in a wide uncovered pan helps moisture evaporate and reduces stickiness.

Add Spices Later: Adding the chili powder and sambar powder after the okra has partly cooked helps prevent the spices from burning during the longer frying time.

Optional Pre-Fry Method: You can first sauté the okra separately using about 1 teaspoon of the measured oil until much of the stickiness is gone, then continue with the remaining oil and seasoning.

For Extra Crispness: Use a wide pan and avoid overcrowding so the okra fries rather than steams.

Serving Suggestion

Serve Vendakkai Fry with curd rice, sambar rice, rasam rice, or steamed white rice.

Recipe Source: From my Mom’s Kitchen.