Before starting,wash the Okra and pat dry because water on the Okra during cooking can make it soggy and easily breakable resulting in Okra mash rather than fry :-)
Chop the Okra into medim pieces (1-2 inches) in length
In a wok,warm refined oil and add mustard seeds.
Once they pop add ulundu and broken red chillies.
Keep on medium flame and fry till ulundu/urad turns light brown.
My Secret tip: Add turmeric powder to the oil so once the okra is in the masala is spread evenly and has a nice yellow tinge :-)
To it add the okra and mix it without smashing or breaking.
Cover it and fry on low flame till okra is tender.Keep sauteing now and then.
When tender,add red chilly powder and/or sambar podi. Fry till masala is evenly distributed and till okra is as fried as you prefer.Traditionally it has to be green,but me and my hubby love it fried more.
If using a non stick wok,then this is a sure hit! But if using any other metal...the process needs to be a bit speedy and keep on low flame preferably.Even more oil will be needed to fry it better.A sprinkle of water can be added before closing so it can boil better.
My Secret Tip: For any dish on the planet,especially veggies, add salt only in the end as they tend to shrink and you might just go overboard with the salt if added in the intial stage!
| INGREDIENTS | QUANTITY |
|---|---|
| Okra/Vendakkai/Bhindi | 500gms |
| Oil | 4 tb sp |
| Mustard | 1 tsp |
| Turmeric powder | 2 tsp |
| Red chilli powder | 2-3 tsp |
| Salt | 1-2 tsp |
| Urad/Ulundu | 1tsp |
| Sambar powder | 1-2 tsp |
| Broken red chillies | 2-3 medium sized |
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