Ingredients
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2 tbsp oil
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1/4 tspn Mustard seeds
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few curry leaves
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2 - 3 green chilli
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1 large onion
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250 grams Okra (Ladies finger)chopped
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1/4 tspn turmeric powder
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2 tbsp fresh grated coconut
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salt
Directions
Okra, commonly known as lady’s finger, is called bhindi in Hindi and vendakkai (vendaka) in Tamil
Introduction
Not every memorable meal comes from a fancy restaurant. Some of the most comforting recipes are found in the smallest roadside eateries, where food is prepared with patience, simplicity, and heart.
I first tasted this humble okra dish during one of my travels many years ago. It was a tiny roadside hotel with a thatched roof, where the gentle sound of rain blended beautifully with the aroma of freshly cooked food. An elderly couple lovingly prepared and served simple home-style meals to every traveler who stopped by. There were no elaborate presentations or expensive ingredients—just warm smiles, soulful food, and a feeling that stayed with me long after the journey ended.
This recipe is inspired by that beautiful memory. It is not a fancy restaurant-style dish but a comforting homemade meal that has the power to satisfy your soul. Sometimes, the simplest recipes become the ones we remember for a lifetime.
This dish is a perfect pair for my rasam rice, sambar rice, dal rice & curd rice.
Procedure:
Take some okra and wash it well. Remove the okra out of water and not drain it. Using a dry cloth, wipe out water from each and every vegetable. Since lady’s fingers have a gooey-like texture from within, they will become very, very soggy while cooking if the water is not dried properly.
While cooking, make sure the flame is either high or medium-high throughout the entire cooking process. This ensures the crispy texture of this sabzi. One thing to note about okra is that the quicker and more immediately you serve the bhaaji, the better the taste will be.
Heat oil in a pan. Let mustard seeds spatter. Add curry leaves and slit green chilli. Add chopped onions and fry okra until light brown, and continue to stir-fry until it is half-cooked. Once it is almost cooked add some turmeric and grated coconut. Let it cook for five minutes. Always add salt at last whenever you are preparing okra. It prevents the dish from getting soggy.
This style is very basic, yet the process of preparing matters a lot. Sometimes the simplest dish gives you utmost satisfaction. Curd rice, dal rice, puli kozhambu (South Indian gravy made with tamarind paste), and moru kuzhambu (tempered gravy made with curd) are all dishes that taste best with this style of okra sabzi.
