If you do not like, you can omit garam masala powder. You can also make stuffing with Til powder instead of peanut powder.
Also see: Vendaikai Poriyal, Vendaikai Masala Curry, Vendaikai Fry, Vendaikai Curry
Stuffed VendaikaiCourse: PoriyalCuisine: IndianDifficulty: Easy
A vendaikai (okra) recipe that can be served with rice
Vendaikai (Okra) – 10 Nos
Onion – 1 No
Coconut Gratings – 2 tablespoons
Ground Nut – 2 tablespoons
Red Chilli Powder – 1 teaspoon
Turmeric Powder – ¼ teaspoon
Garam Masala Powder – ½ teaspoon
Oil – 2 tablespoons
Mustard – 1/2 teaspoon
Jeera – 1 teaspoon
Salt – 1 teaspoon or as per taste
- Wash and wipe the ladies finger with a paper towel. Slit gently lengthwise, keeping the top and end in tact. If the ladies finger is long, then cut it into two and slit slightly.
- Chop the onion finely.
- In a dry kadai put the ground nut and fry just hot to touch. Add coconut gratings and fry for one to two seconds. Remove and cool it. Grind to a coarse powder.
- In a kadai put two teaspoon of oil and when it is hot add mustard. When it pops up add jeera and fry. Then add chopped onion and fry for one to two seconds (do not brown it. Add red chilli powder, turmeric, garam masala, salt and stir well. Finally add the coconut and peanut powder and mix well. Remove it. This is the stuffing.
- Stuff this powder gently into the slit ladies finger. Keep the remaining powder, if any separately.
- Heat a flat tawa and grease it with oil. Arrange the stuffed ladies fingers. Sprinkle the remaining powder on top of the ladies fingers. Pour oil over and around the vegetable. Cover with a lid. Keep the flame to medium. Cook for five to ten minutes, gently turning the ladies finger other side. Once the ladies fingers change its colour, remove the lid and keep it open. Turn the ladies finger now and then and cook till it is crisp.