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Vendakai Thoran
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5 from 1 vote

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Kerala
Servings: 4
Author: sharmila kingsly

Standard 1 cup measures 240 ml


  • 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


  • 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.


Use coconut oil for a nice flavour.
Goes very well with rice and sambar.
Keyword Kerala Style Lady's Finger Stir Fry, Vendakkai Thoran
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