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.
Standard 1 cup measures 240 ml
- Bhindi/ Lady’s Finger – ¼ kg
- Oil as needed
- Salt as needed
- 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.