Vendakkai Thoran Recipe – Kerala Style Bhindi Stir Fry
Discover the vibrant flavors of Kerala with this delectable Vendakkai Thoran, a traditional stir-fry that showcases the tender and nutritious lady finger (okra). This simple yet flavorful dish pairs beautifully with steamed rice or as a side to your favorite curries, making it a perfect addition to any lunch spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 500 grams, slit in half and cut into 1-inch pieces |
| Pearl onions (Sambar Onions) | 10, finely chopped |
| Fresh coconut | 1/4 cup, grated |
| Green Chillies | 2, finely chopped |
| Curry leaves | 1 sprig |
| Mustard seeds | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Protein | 2 g |
| Fat | 8 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Sodium | 150 mg |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
Instructions
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Preparation: Start by gathering and preparing all the ingredients listed above. Ensure that the bhindi is fresh, and the coconut is freshly grated for the best flavor.
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Tempering the Spices: In a heavy-bottomed wok or kadai, heat a teaspoon of sunflower oil over medium heat. Once hot, add the mustard seeds along with the curry leaves. Allow them to crackle and release their aromatic essence into the oil.
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Sautéing the Onions: Next, add the finely chopped pearl onions to the wok. Sauté them until they become soft and tender, absorbing the flavors of the tempered spices.
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Cooking the Bhindi: Once the onions are nicely sautéed, add the chopped green chillies and the prepared bhindi to the wok. Sprinkle salt to taste, ensuring an even distribution. Cover the pan with a lid slightly ajar to allow steam to escape, and cook the bhindi until it becomes tender. Stir intermittently to prevent sticking and ensure even cooking.
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Finishing Touches: When the bhindi is cooked through, add the turmeric powder and grated coconut to the mixture. Sauté for an additional few minutes, allowing the coconut to blend beautifully with the other ingredients. Taste and adjust the salt and spices as needed to suit your palate.
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Serving: Once done, transfer the Vendakkai Thoran to a serving bowl. Serve warm, ideally accompanied by Kuruku Kaalan (Raw Bananas in Coconut Curry) and steamed rice, for a delightful Kerala-inspired meal.
Tips for a Perfect Vendakkai Thoran
- Choosing Bhindi: Look for small, firm bhindi that is bright green in color. Avoid large, mature ones as they tend to be fibrous.
- Grating Coconut: Freshly grated coconut will enhance the flavor of the dish significantly. If using frozen coconut, ensure it is thawed completely before use.
- Spice Variations: Feel free to adjust the number of green chillies based on your spice preference. You can also add a pinch of asafoetida (hing) while tempering for an additional layer of flavor.
Conclusion
Experience the essence of Kerala right in your kitchen with this Vendakkai Thoran recipe. It’s a simple, healthy, and delicious way to enjoy bhindi, packed with flavors that are sure to delight everyone at the dining table. Serve it up, relish each bite, and enjoy a taste of tradition that’s both comforting and satisfying!
