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Home » ACCOMPANIMENTS » Vendakkai curry recipe, Ladies finger curry

Vendakkai curry recipe, Ladies finger curry

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vendakkai-curry-recipe
Vendakkai curry is delicious one with onion and tomato base. Step wise pictures and full video recipe.

Vendakkai AKA Okra/ bhendi is one of the veggie I love to eat,especially this recipe I learnt from my MIL is so yummy with sambar rice. She in turn got special tips for this recipe from my FIL 😉

That is to fry ladies finger in generous oil and the masala has to be roasted until browned to get a perfect and delicious curry.

One trick while cooking okra without handling too much of slime quality it has is, washing it well and pat drying it completely before cutting. I usually wash, spread over a clean kitchen towel and eliminate the moisture completely before cutting.

Use oil enough to avoid too much of slime. As it gets cooked, add little by little and the slime will be gone, don’t panic if it is too slimy at the beginning.

Check out my vazhakkai curry

ladiesfinger-curry-recipe

vendakkai-curry-recipe
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Vendakkai curry recipe

Vendakkai curry is delicious one with onion and tomato base. Step wise pictures and full video recipe.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people
Cup measurements

Ingredients

  • 22 Ladies finger/ vendakkai
  • 1 Onion
  • 2 Tomato
  • 1 tsp Sambar powder
  • ¼ tsp Turmeric
  • Salt - As needed
  • 1 tbsp Sesame oil
  • 1 tbps Oil

To Temper

  • 1 tbsp Oil
  • ½ tsp Mustard
  • 1 tsp Ulutham paruppu/ Urad dal
  • 1 Curry leaves sprig

Instructions

  • Wash and pat dry the ladies finger and cut into desired bite size pieces.
  • Chop the onion and tomatoes finely and set aside. Heat a pan with the sesame oil and fry the cut ladies finger in medium flame stirring now and then until the ladies finger starts turning brown here and there and the viscous nature of it goes away. Keep aside.
  • Heat oil  for tempering and splutter the mustard,add urad dal and the curry leaves. Add the chopped onion and fry till transparent.
  • In goes chopped tomatoes, add required salt, fry till the tomatoes turn mushy.
  • Add the fried ladies finger,sambar powder and turmeric powder and mix well.
  • Sprinkle some water if needed  and mix well and cook covered in medium low flame. Water from tomato itself is enough for this to get cooked, if adding water just a tbsp of water is enough.
  • Stir in between for even cooking. After the ladies finger gets cooked, keep the flame in medium and let the masala get brown and oil oozes out form the curry. Turn the curry occasionally to get the browning effect. Top with oil if it sticks in the pan.

Video

Notes

  • Choose young ladies finger while buying (if you break the tail part,it should break crisp) 
  • If the ladies finger is very old, big and have so much of seeds in it, it's not young and it will break while you cook and won't be tasty. While you test, the tip won't break completely. 
  • Add oil sufficiently at each stage to avoid stickiness. Add as necessary. 
  • There should not be any water content with ladies finger as it will make it more slime-y and takes long time to get rid of it while cooking. 
  • Sesame oil helps to reduce the slime.

How to make vendakkai curry method:

  1. Wash and pat dry the ladies finger/ vendakkai and cut into desired bite size pieces.
    Cut ladies fingers
  2. Chop the onion and tomatoes finely and set aside. Heat a pan with the sesame oil and fry the cut ladies finger in medium flame stirring now and then until the ladies finger starts turning brown here and there and the viscous nature of it goes away. Keep aside.
    Fried
  3. Heat oil  for tempering and splutter the mustard,add urad dal and the curry leaves. Add the chopped onion and fry till transparent.
    temper,fry onion
  4. In goes chopped tomatoes, add required salt, fry till the tomatoes turn mushy.
    fry tomato till mushy
  5. Add the fried ladies finger,sambar powder and turmeric powder and mix well.
    Add ladies finger
  6. Sprinkle some water if needed  and mix well and cook covered in medium low flame. Water from tomato itself is enough for this to get cooked, if adding water just a tbsp of water is enough.
    cook covered
  7. Stir in between for even cooking. After the ladies finger gets cooked, keep the flame in medium and let the masala get brown and oil oozes out form the curry. Turn the curry occasionally to get the browning effect. Top with oil if it sticks in the pan.

    vendakkai curry last step

Notes

  • Choose young ladies finger while buying (if you break the tail part,it should break crisp) 
  • If the ladies finger is very old, big and have so much of seeds in it, it’s not young and it will break while you cook and won’t be tasty. While you test, the tip won’t break completely. 
  • Add oil sufficiently at each stage to avoid stickiness. Add as necessary. 
  • There should not be any water content with ladies finger as it will make it more slime-y and takes long time to get rid of it while cooking. 
  • Sesame oil helps to reduce the slime.

Transfer to the serving bowl and enjoy as accompaniment for rice!
ladiesfinger-curry


I updated the pictures with Indian Okra while the step wise pictures are the same old pictures that I used a different variety. So the look may vary.

Reader Interactions

Comments

  4. Gayu

    Okra is my favorite veggie and the curry looks super-delicious..I prepare it almost the same way and love the taste after the addition of sambar powder..

    Reply

  7. Hema

    Raks lovely pic as usual.. This is the exact same way I too prepare it.. Though yours look more tempting.. Lovely combo! My all time fav sambar rice and okra poriyal

    Reply

  44. Kalyans

    uh hooo…that looks tempting…ladys finger is one of my fav vegetables. We prepare one ladys finger dish with mostly poppy seeds and other items without any gravy and this one looks quite similar to it…nice clicks too!

    Reply

  51. Lavina

    Great recipe, thank you for posting. I did not have any sambar powder so I substituted it with curry powder (may or may not be the same). This is a dish that I will make often

    Reply

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