Vendekka Thoran…Vendakka is Malayam name for Ladiesfinger or Bhindi. This Kerala based recipe is recently taught to me by my sister. She learned it from her friends and I loved it when she cooked it for me. I had never tried a drier version of bhindi with coconut before this, but the combination was awesome. It goes well as a side dish for rice and pairs well with phulke. Try this recipe for your lunch. You are going to love it.
- Bhindi - 250 gm
- Shallots/ Sambar onion - 12
- Coconut scraped - ½ cup
- Red chilly powder - 1tsp
- Turmeric powder - ¼ tsp
- Green chilly sliced - 2
- Dry red chilly -2
- Mustard seeds - 1 tsp
- Curry leaves - 5-6
- Coconut oil - 2 tbsp
- Salt to taste
- Chop bhindi by cutting lengthwise into four pieces first and then chop finely.
- Chop shallots finely.
- Pour oil in a non stick pan and when it becomes hot add mustard seeds.
- When mustard pops add dried red chilly and curry leaves.
- Add chopped shallots and green chillies.
- Saute till shallots become translucent.
- Add bhindi, turmeric powder and salt. Stir well.
- Cover and cook till bhindi get cooked.
- Remove the lid and let the mixture become dry and non sticky by letting it get cooked on low flame.
- Churn coconut with chilly powder in grinder. Don't over churn it.
- When bhindi starts becoming slightly brown and the mixture become dried, add coconut and mix well.
- Serve hot with rice.
You might also like