Vendaikai (Okra) Besan Tawa Fry is a crisp, flavorful side dish I make when I want something easy for everyday meals. Sliced okra is tossed with rice flour, chilli powder, turmeric, cumin, salt, and besan.
I temper mustard and urad dal in a little oil, sauté onion and curry leaves until translucent, then cook the okra in a single layer on low flame, stirring only now and then — that single layer is what keeps it crisp instead of soggy. It is ready in about 25 minutes. More recipes to try: Onion Sambar, Cabbage Carrot Sprouts Poriyal.
Vendaikai (Okra) Besan Tawa Fry Recipe
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Vendaikai (Okra) Besan Tawa Fry
Vendaikai (Okra) Besan Tawa Fry coats okra with besan, rice flour, and spices, then cooks it on a tawa with onion and curry leaves until crisp.
4
servings10
minutes15
minutesIngredients
Vendaikai (Okra) – 10 or 15
Besan flour – 2 tablespoon
Rice flour – 1 teaspoon
Chilli powder – ½ teaspoon
Turmeric powder – a pinch
Jeera Powder – ½ teaspoon
Onion chopped – 2 tablespoons
Oil – 1 or 2 tablespoons
Mustard – 1/2 Teaspoon
Urad Dal – 1 Teaspoon
Asafoetida Powder – 2 Pinches
Curry Leaves – Few
Salt – 1/2 Teaspoon Or As Per Taste
Directions
- Cut the Vendaikai (Okra) into small round pieces.
- Put these pieces in a broad plate.
- Sprinkle besan, rice flour, chilli powder, turmeric, jeera powder and salt. Gently mix it. No need to add any water. The stickiness in the okra will bind the flours. If you find it too dry, then just sprinkle one or two teaspoons of water and mix it.
- In a flat tawa put one or two teaspoons of oil. When it is hot add mustard and when it starts crackling add urad dal, asafoetida powder and fry till the dal turns light brown.
- Add chopped onion and curry Leaves and sauté till the onion becomes translucent.
- Add the marinated okra pieces and mix well. Spread it in a single layer and cook on low flame stirring now and then till it is crisp.
Notes
- For quick version, just add 2 tablespoons of Instant Bonda/Bajji Mix Powder to okra pieces and fry as above.
- Store any leftover fry in an airtight container in the refrigerator for up to 2 days. Reheat on a hot tawa for a few minutes to bring back the crispness.
- You can slice the okra a few hours ahead and keep it refrigerated in an airtight container. Toss with the flours and spices just before cooking for the best texture.
- Do not overcrowd the tawa — spread the okra in a single layer and cook on low flame, stirring only occasionally, so it turns crisp instead of soggy.