Saturday, September 7, 2013

Venkakka Kichadi (Okra/Ladies Finger)

  1. Yogurt/Curd - 1 cup
  2. Lady's Finger /Okra /Vendakka - 1/2 Kg
  3. Turmeric powder - 1/4 Tsp
  4. Red chilly powder - 1 1/2 Tsp
  5. Salt - as required
  6. Cumin Seeds/Jeera - a pinch
  7. Asafoetida - a pinch
  8. Oil - 2 Tbsp

  • Wash and pat dry Lady's Finger /Okra /Vendakka . Cut the top end of each one and slice into uniformly round pieces.
  • In a bowl mix turmeric, red chilly powder and salt with a teaspoon of water and make a paste of it.
  • Add the cut lady's finger /okra /vendakka pieces into the bowl and mix well with a spoon, so that the masala gets well coated.
  • Heat a non-stick frying pan/ kadai, with oil. Fry the masala coated okra/vendakka on a medium flame.(Do not burn it).
  • When the okra/vendakka is fried, lower the flame and add jeera/cumin seeds. Off the flame and add asafoetida to it. Mix well. Keep aside to cool.
  • Take yogurt/curd in a serving bowl and mix with enough salt. When the okra/vendakka is cooled, add this to curd.
  • Serve with hot steamed rice.

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