To start making the Vendakkai Poriyal Recipe, we might be utilizing a Wok or Kadai fashion pan to prepare dinner the okra.
Warmth a tablespoon of oil within the wok; add the mustard seeds and permit it to crackle. As soon as the mustard seed crackle, add the curry leaves and the minimize Vendakkai (Okra). Sprinkle some salt and canopy the pan. Preserve the warmth on medium and prepare dinner the Vendakkai (Okra), till you see its getting moist and softened (partially cooked). This can take about 4 to five minutes.
As quickly as you discover moisture on the Vendakkai (Okra) and it’s partially cooked, place a big ladle within the wok and canopy the wok once more. With the ladle in place and the lid barely ajar, we’re permitting the steam to flee from the wok on the identical time permit the Vendakkai (Okra) to get cooked by way of.
The explanation we’re maintaining the lid barely ajar, is in order that we’re letting some moisture escape and forestall the Vendakkai (Okra) to get mushy and gooey.
When you discover the Vendakkai (Okra) is cooked by way of and is delicate, add the sambar powder, asafoetida and provides it a stir. Stir-fry for one more 3 to 4 minutes maintaining the wok open so the spices get nicely blended into the Vendakkai (Okra) Poriyal.
As soon as executed, test the salt and spice ranges and alter to fit your style.
Serve the Vendakkai (Okra) Poriyal together with steamed rice for lunch
