After Thandu Keerai and Kondakadalai Kuzhambu, happy to share, another favorite recipe of my sibling for Raksha Bandhan celebration. Okra fry is a dry fry in which masala is stuffed, marinated and cooked under low flame. This is my mom's special recipe and prepared it today for a Virtual treat. But this made me really nostalgic and started missing me mom's cooking. My mom used to serve with Sambhar rice and the texture will be more crispier, as she used to fry it on a iron tawa with an extra dash of oil. But, my brother always loves it with less oil, so considering his choice and health factor, prepared this using non stick pan with less oil. This is a simple side dish yet flavorful and goes perfect with Sambhar, Rasam and Curd rice. Occasionally, my mom used to add grated coconut while grinding the masala, which also gives a delicious taste.
20 Okra / Lady's Finger/ Vendakai
1 Big Onion, chopped
1/2 Tsp Saunf
1/4 Tsp Turmeric powder
1/2 - 1 Tsp Chilli powder
1 1/2 Tsp Coriander powder
Salt to taste
1 Tbsp + 1 Tsp Oil
Wash the okra, cut on both the sides, make slit and keep aside to dry.
Take chopped onion along with chopped Tomato, Saunf, Turmeric powder, Chilli powder, Coriander powder and Salt in a mixer grinder.
Grind into smooth paste ( Do not add water ).
Stuff the okra with ground masala, mix well and marinate it for30 minutes.
Take a non- stick pan, heat 1 Tbsp oil and arrange all the marinated okras evenly.
Simmer the flame and cook for 3- 4 minutes and flip the other side and cook for another 3 minutes.
Smear the remaining oil and cook both the sides, till the okra gets cooked and becomes dry and cripy.
Remove from the flame and serve.
Serving Options :
Serve hot with Sambhar rice, Curd rice and Rasam rice.