Vendakkai Poriyal Recipe

The Okra Show

A poriyal is a sautéed or stir-fried vegetable preparation. The dish goes by the name of Palya in Kannada and Porutu in Telugu. The veggies are usually diced or shredded and then sautéed along with dry spices. The preparation uses little oil, making for a tasty as well as low-fat meal.

Now, unless you’re not an okra fan, Vendakkai Poriyal a.k.a. crispy fried okra or stir-fried bhindi has to be your bae. The dish is as delicious as it is easy to cook. Chopped okra sautéed to crispy perfection along with dry and powdered spices and caramelized onions. What’s not to like? Follow this super easy vendakkai poriyal recipe to whip up a bhindi dish that is absolutely delish!

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Poriyal for Real
South Indian stir-fried okra.
Votes: 1
Rating: 3
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Prep Time 5 minutes
Cook Time 25 minutes
Servings
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Votes: 1
Rating: 3
You:
Rate this recipe!
Instructions
  1. Wash, clean and chop the okra into small pieces. Set aside.
  2. Heat oil in a pan and add the urad dal, mustard seeds and the curry leaves.
  3. Let the mustard seeds crackle and the dal turn slightly brown.
  4. Add in the chopped onions and sauté on medium flame till the onions are soft and translucent, about 2-3 minutes.
  5. Add the okra, salt, turmeric and sambar powder.
  6. Reduce the flame to low.
  7. Cook for 15-20 minutes, stirring every 3-4 minutes to avoid scorching at the bottom. Let the onions and okra get roasted well and dried completely.
  8. Remove from heat.
  9. Serve hot with rice or roti.
Recipe Notes

You can experiment with your okra by cutting it differently. A personal favorite is chopping off the ends and slitting the vegetable vertically.

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