Vendakkai Poriyal

Ingredients

• 500g ladies finger cut
• Mustard seeds
• Urad dal
• Dried red chillies
• Curry leaves
• Grated coconut
• Turmeric
• Oil
• Salt

Method

1. Prepare okra: Wash 250g fresh tender okra and dry completely with a cloth — moisture causes sliminess. Trim tops and slice into 1-inch rounds.
2. Heat oil and fry okra: Heat 3 tbsp oil in a wide pan. Spread okra in a single layer. Cook on high heat 5-6 minutes until dry and slightly crisp.
3. Make tempering: In a small pan heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry until golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida to the tempering.
5. Combine: Add tempering to the fried okra and mix well.
6. Add spices: Add half tsp turmeric and half tsp red chilli powder. Toss to coat evenly and cook 2 minutes.
7. Add coconut: Add 3 tbsp fresh grated coconut. Toss well on high heat 1-2 minutes — coconut should mix in but not brown.
8. Check moisture: The poriyal must be completely dry. If it looks wet cook uncovered on high heat 2 more minutes.
9. Adjust seasoning: Taste and add more salt if needed.
10. Serve: Transfer to serving bowl. Serve as a dry side dish with steamed rice, sambar and rasam for a South Indian meal.