Vendakkai Thoran Recipe | Kerala Style Lady's Finger Stir Fry with step by step pictures. Easy Lady’s Finger Recipe with a coconut masala. The coconut masala is all that elevates the taste of the vendakai thoran. It goes very well with rice and sambar or any spicy curry. Use coconut oil for cooking the bhindi for a very good flavour. Now lets see how to prepare Vendai thoran in kerala style.
Kerala Style Vendakkai Thoran Recipe
Step by Step Method with Pictures:
1. Wash the bhindi well and pat it dry with a kitchen towel to remove the moisture. Once its completely dry slice the bhindi. Heat a pan with oil and then start roasting the sliced bhindi.
2. Cook till the sliminess is completely gone and the bhindi is cooked. Meanwhile in another kadai roast the grated coconut till slight golden and then cool down.
3. In a blender add in the coconut along with chilli powder, turmeric powder, cumin seeds, garlic pods and curry leaves. Grind it coarsely.
4. Now add the coconut masala to the cooked bhindi. Mix well and add the required Salt.
5. Cook for another 5 mins in a low flame until the raw smell of the masala leaves and then bhindi is completely cooked. Switch off.
Serve hot with rice!!
Vendakkai Thoran | Kerala Style Lady's Finger Stir Fry
Vendakai Thoran made with a delicious coconut masala. The coconut masala is all that elevates the taste of the vendakai thoran.
Servings: 4
Calories:
Ingredients
- Bhindi/ Lady’s Finger – ¼ kg
- Oil as needed
- Salt as needed
To Grind:
- Coconut – ¼ cup
- Chilli powder – ½ tsp
- Turmeric powder – ¼ tsp
- Garlic pods -2
- Cumin seeds – 1 tsp
- Curry Leaves a spring
Instructions
- Wash the bhindi well and pat it dry with a kitchen towel to remove the moisture. Once its completely dry slice the bhindi. Heat a pan with oil and then start roasting the sliced bhindi.
- Cook till the sliminess is completely gone and the bhindi is cooked. Meanwhile in another kadai roast the grated coconut till slight golden and then cool down.
- In a blender add in the coconut along with chilli powder, turmeric powder, cumin seeds, garlic pods and curry leaves. Grind it coarsely.
- Now add the coconut masala to the cooked bhindi. Mix well and add the required Salt.
- Cook for another 5 mins in a low flame until the raw smell of the masala leaves and then bhindi is completely cooked. Switch off.
Notes
Use coconut oil for a nice flavour.
Goes very well with rice and sambar.
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