To get started making the Vendakkai Poriyal Recipe, we will be employing a Wok or Kadai style pan to cook the okra.
Warmth a tablespoon of oil in the wok increase the mustard seeds and let it to crackle. At the time the mustard seed crackle, include the curry leaves and the slice Vendakkai (Okra). Sprinkle some salt and include the pan. Retain the warmth on medium and cook the Vendakkai (Okra), till you see its finding moist and softened (partially cooked). This will take about 4 to 5 minutes.
As soon as you detect moisture on the Vendakkai (Okra) and it is partly cooked, location a big ladle in the wok and deal with the wok all over again. With the ladle in area and the lid slightly ajar, we are allowing for the steam to escape from the wok at the exact time allow the Vendakkai (Okra) to get cooked via.
The explanation we are keeping the lid marginally ajar, is so that we are letting some dampness escape and prevent the Vendakkai (Okra) to get mushy and gooey.
When you recognize the Vendakkai (Okra) is cooked by way of and is smooth, include the sambar powder, asafoetida and give it a stir. Stir-fry for yet another 3 to 4 minutes keeping the wok open so the spices get nicely blended into the Vendakkai (Okra) Poriyal.
After performed, examine the salt and spice amounts and adjust to accommodate your style.
Provide the Vendakkai (Okra) Poriyal along with steamed rice for lunch