Vendakkai Poriyal Recipe | Bhindi Stir Fry Recipe

Vendakkai Poriyal is a healthy and delicious stir fry made using ladyfinger, onion, coconut, herbs and spices. Vendakkai Poriyal is nutritious and can be made in minutes and serves as a great side dish to rice, roti etc. Learn how to make Vendakkai Poriyal with step by step pictures.

I have been wanting to click and post this simple stir fry recipe for a long time, but most of the times I make this stir fry in a hurry, hence it gets delayed. Stir fries are always healthy and they make a good combination with both regular meals and different types of rice.

About Vendakkai Poriyal

Vendakkai Poriyal is a simple fried dish made using ladyfinger fingers. Vendakkai also known as bhindi or bhindi in Tamil is a healthy fried dish made with rice, roti etc. This is a simple poriyal made with only basic ingredients.

Fried vegetables are a staple in Indian households and this Vendakkai Poriyal is one of them. Frying the ladyfinger properly prevents sliminess and I have shared more tips and tricks to make delicious Vendakkai Poriyal.

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Vendakkai Poriyal Ingredients

• Vendakkai – Choose tender small ladyfinger which is best for poriyal.
• Onion – You can use small onion or big onion by finely chopping it.
• Tadka – A simple tadka is made from oil, mustard, urad dal, cumin, curry leaves and green chillies.
• Coconut – Grated coconut is added in the last step.
• turmeric powder – Adding turmeric powder retains the fresh green color of lady’s finger and also enhances its taste.

How to make Vendakkai Poriyal step by step

1. Wash ladyfinger thoroughly. Pat it thoroughly with a cloth to absorb moisture. Then cut off the head and tail and throw it away. Cut them into thin circles as shown below. Cancel.

2.Heat oil, add ingredients under ‘For tempering’, then add onion and fry until light brown. Then add ladyfinger and fry until its quantity reduces.

3. When it starts shrinking in volume and the stickiness reduces, cover it and cook for a few minutes until it becomes soft. Then stir vigorously, add salt and turmeric powder as required. Keep stirring.

4. When the stickiness goes away completely and it dries and turns light brown, add coconut to it. Give it a quick shake and turn it off.

Enjoy with rice.

Expert Tips

• While buying Bhindi, always check by bending its back side if it breaks easily then it is soft and good to wear.
• I always use a nonstick pan for this frying as it reduces the use of oil to avoid stickiness in the bhindi.
• Don’t add much water, just sprinkle a little, like 1-2 teaspoons, not more than that – this is just to ensure soft cooking of the bhindi.
• The trick is to cook the bhindi without it getting sticky and without changing its colour.

serving and storage

Serve Vendakkai Poriyal with rice and sambar, it is the best combo. It also tastes great with rasam. It keeps well in the refrigerator for 1 day.

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