Revealed: Jun 2, 2021 · by Nisha

Stuffed Okra or Stuffed Vendakkai or Bharwan Bhindi with an excellent tasty spice combine constructed from dry purple chillies, lentils and coriander seeds and peanuts. Have it with steaming scorching white rice on the facet.

There are some spice mixes that may be common. It’s so all-purpose, that you’ll be utilizing it in many of the recipes. One such not so broadly recognized spice mixture of the Tambrahms is that this kari podi (it has nothing to with curry powder, only a homophone) I can by no means think about my pantry with out this in inventory. It will get generously utilized in many of the stir fries (kari) and in araichuvitta sambhar. Additionally you should utilize this as to amend the common sambhar or any tamarind primarily based gravy if the sourness is extra.  And, if any spice combine requires channa dahl, dhaniya and purple chilli, I instantly substitute this. This spice combine’s foremost goal is to make use of it in stir fries i.e., Kari and therefore the title kari podi (powder in tamil).

That is the star ingredient of my immediately’s recipe. I’ve used this as a stuffing in Vendaikkai. For this recipe, one has to have small and tender okra. If the scale is uniform and small, it cooks evenly and quicker. If it isn’t tender and is hard, it develop into rubbery and tough to chew when fried.

This dish is likely one of the finest methods to eat vendakkai / Okra. Its not gooey and slimy and its an ideal stability of crispiness and softness. And for the spice lovers, you possibly can enhance the chilli and it may be paired properly with dishes much like kadhi and morkuzhambu.

Girl’s Finger Fry | Stuffed Vendakkai Okra

Girl’s Finger / Vendakkai / Okra filled with a spicy kari podi.

Servings: 3

Creator: Nisha

Substances

• About 20 Vendakkai | Okra (small measurement)
• 4-5 tablespoon Oil

For roasting and grinding

• 4 tablespoon Dhaniya | Coriander seeds
• 3 tablespoon Kadalai Parupu | Channa Dahl
• 4-5 Crimson Chillies
• Salt to style

Directions

1. Roast the dhaniya, channa dahl and purple chillies in a pan. Cool and grind it to a positive powder. Add salt to the combo.

2. Wash and pat dry the Okra with a towel. Then trim the pinnacle and slit in between making it into half.

3. Then stuff the spice combine in between and press it tight in order that it holds.

4. Warmth oil in a heavy bottomed Kadai | Pan over medium low warmth. Ideally a forged iron pan.

5. As soon as the oil is scorching put the okra and ensure it isn’t over crowded.

6. Cowl with a lid and prepare dinner. Hold turning it in between and prepare dinner till it turns into tender. You too can add the spice combine on prime if there’s any remaining.

7. Serve them with mor kuzhambu rice.

Recipe Notes

Modify the chillies as per your spice degree. Additionally add salt a bit of bit extra. It needs to be barely salty and spicy in order that you do not have so as to add it ultimately. Even when you add it ultimately it won’t combine correctly.