Vendakkai Thoran Recipe – Kerala Style Bhindi Stir Fry
Description:
Vendakkai Thoran, also known as Kerala Style Bhindi Stir Fry, is a simple yet flavorful dish made from fresh Okra (Bhindi). Tossed in a fragrant blend of pearl onions, green chilies, coconut, and seasoned with mustard seeds and turmeric, this recipe is a perfect accompaniment to any traditional Kerala meal. It offers a delightful combination of textures and flavors that perfectly balances the freshness of vegetables with the warmth of spices, making it an ideal diabetic-friendly side dish.
Cuisine: Kerala Recipes
Course: Lunch
Diet: Diabetic Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams, slit into half and cut into 1-inch pieces |
| Pearl onions (Sambar Onions) | 10, finely chopped |
| Fresh coconut | 1/4 cup, grated |
| Green chilies | 2, finely chopped |
| Curry leaves | 1 sprig |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Oil | For cooking |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Instructions:
-
Prepare the Ingredients:
Begin by gathering all your ingredients and preparing them for cooking. Slit the okra lengthwise, then cut it into 1-inch pieces. Finely chop the pearl onions and green chilies, and grate the fresh coconut. -
Sautéing the Aromatics:
In a heavy-bottomed wok or kadai, heat a teaspoon of oil over medium heat. Add the mustard seeds and curry leaves. Allow them to crackle for a few seconds, releasing their aromatic essence into the oil. -
Cooking the Onions:
Add the finely chopped pearl onions to the wok. Sauté them until they become soft and tender, which should take about 3-4 minutes. Stir occasionally to prevent them from burning. -
Adding Okra and Spices:
Once the onions are softened, add the finely chopped green chilies and the cut okra to the pan. Sprinkle in some salt and give everything a good mix. Cover the pan with a lid, leaving it slightly ajar, and let the okra cook. Stir intermittently to ensure even cooking. Cook the okra for around 8-10 minutes until it softens and cooks through. -
Adding the Coconut and Turmeric:
When the okra is tender, sprinkle the turmeric powder and add the grated coconut. Stir everything together and sauté for an additional 2-3 minutes, allowing the coconut to blend well with the okra and spices. -
Taste and Adjust Seasoning:
Taste the Vendakkai Thoran and adjust the salt or spices if needed. The combination of turmeric and coconut should create a fragrant, flavorful base that complements the okra perfectly. -
Serving:
Once everything is cooked and well-blended, transfer the Vendakkai Thoran to a serving dish. Serve it warm as a side dish with your favorite Kerala meal. For a complete lunch, pair it with steamed rice and a curry like Kuruku Kaalan (Raw Bananas in Coconut Curry) to enhance the flavors.
Tips:
- Freshness of Okra: Ensure that the okra is fresh and not overripe. Fresh okra cooks better and has a smoother texture.
- Adjusting Spice Levels: If you prefer a milder flavor, you can reduce the number of green chilies. Alternatively, add more if you like it spicier.
- Serving Ideas: This Vendakkai Thoran pairs wonderfully with a variety of Kerala dishes such as Avial, Sambar, and Curry Rice.
This Vendakkai Thoran is not only easy to make but also packed with nutritional goodness. Enjoy this traditional Kerala recipe as part of a wholesome, diabetic-friendly meal!
