Vendakkai roast is one our go to easy to prepare side dish on weekdays. We normally serve this side dish with pulka or steam cooked rice and rasam.
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Prep:
Wash the okra twice and allow excess moisture to drain using a colander.
Spread the washed okra on a cotton towel and pat dry.
If the okra has fuzz wipe using same towel.
Remove the stem and tail from the okra.
Bunch four or five okra start to thinly slice and reserve.
Ingredients:
1 Kilo Bhindi/Vendakkai/Okra
1 Tbsp Black Pepper Powder
1 Tbsp Red Chilli Powder
1/4 Tsp Asafoetida
4 1/2 Tbsp Oil
Salt to taste.
Method:
Heat a nonstick pan or wok, add 2 tbsp oil allow to reach temperature.
Add asafoetida allow to splutter. Add the sliced okra stir occasionally on a medium flame, we can place the cover but must stir every 3 minutes once.
Cook the okra for 10 minutes. Excess gel format from the okra must evaporate.
Once the okra is half way done add salt chilli powder and stir well and fry.
Add pepper powder in 5 minutes after the raw flavor from chilly powder has reduced and fry for 2 minutes.
Once you see little bit oil to the sides remove from flame serve hot...Enjoy...😊
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