Okra is called ladies finger in India, maybe because it is slender and long. In hindi it is bhindi, in malayalam and tamil it is vendakka and kannada it is bendekai. When I was a kid, it was considered a ‘super food’ and good for the brain, my mom would say.
Okra has a bad rap for its sliminess. But there is a way to cook it properly and not have the sliminess. I had written about it sometime back. Here is the link. https://chaiwithpreethi.com/2018/10/19/vendakkai-pachadi-okra-in-a-spicy-tangy-coconut-gravy-why-is-okra-slimy-and-what-can-you-do-science-in-the-kitchen/
I ate this dish sometime back in Telengana and have tried to recreate it. It is crispy and spicy with a hint of sourness. Try it, you will love it.
Be sure to first wash the okra and wipe it dry. Cut into pieces and if you have time, spread on a sheet and leave it out for couple of hours. Some people also vouch that microwaving it for a few minutes does the trick.
- 250 grams okra, cut into pieces
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 pinch asafoetida
- 1/4 tsp turmeric powder
- 1 tbsp curry leaves
- salt to taste
- 1 cup chopped onions
- 1/2 tbsp chopped ginger
- 1 tsp chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 cup peanuts
- 1 tbsp lemon juice
- Roast peanuts and keep aside
- Heat oil in pan. Once hot, add mustard, urad dal, asafoetida and curry leaves
- When mustard splutters, add onion and ginger and fry till golden brown
- Add okra, salt and fry till crisp. Add spice powder and mix
- Add peanuts and saute for a few minutes
- Turn off the stove and add lemon juice and mix well.
- Serve hot