Vendakkai/Okra Poriyal

Vendakkkai poriyal, a healthy and excellent side dish that goes
well with rice and rasam or as a side dish for chappathi. Frying them in oil before adding to the masala is an important step to take the stickiness away. And the touch of roasted jeera powder gives it a wonderful aroma. 
Vendakkai is introduced to children as it is believed to improve your math skills. The mucilage of okra may also help remove toxins from the body preventing several health problems. 

Preparation Time: 10 mins |Cooking Time: 25 mins |Serves: 4

Ingredients:
Vendakkai/Okra - 1 lb
Onion - 1
Tomato - 2
Garlic - 5 to 6 pods
Chili powder - 1 tbsp
Dania powder - 1/2 tsp
Turmeric - 1/4 tsp
Roasted Jeera powder - 1/2 tsp
Curry leaves
Cilantro
Oil as needed
Salt as needed

For tempering:
Mustard - 1/4 tsp
Urad - 1/4 tsp
Jeera - 1/4 tsp

Method:

• Wash the vendakkai first drain excess water and cut in lengthwise.

• Cut the onions. tomato and garlic into slices.

• In a wide kadai add some oil and fry the vendakkai first with a little salt. This helps the okra from getting gluey. 

• When it is 80 percent cooked remove and keep aside.  

• Now in the same kadai add a little oil for tempering. Add mustard urad and jeera.

• When it starts to splutter, add onions and garlic saute for a while.

• Add the tomatoes, when it turns soft add chili powder, dania powder, and turmeric.

• Mix all together add required salt as we have added some to the vendakkai also.

• Now add the vendakkai, jeera powder mix well and cook for few more minutes.

• Garnish with cilantro and curry leaves.

• Serve as a side for chappathi/rice.....