#OPOS Vendakka Masala

Ladies Finger (Okra) is a slimy vegetable that needs to be cooked with a lot of attention and care.
The above is an old story.
Enter the era of OPOS
This recipe is a standardised one, which will give uniform results (provided you follow the instructions) every time you make it. I was amazed when I transferred the sabji to the pan to dry out the water. The flavour is intense, the vegetable crunchy and evenly cooked, very little oil. Best of all - no stir-frying. Magic!!!
When I shared the story of Vendakkai Masala in a cooker to a friend, the first question she asked was: "What? No stirring at all?"
The chore and the amount of oil that is generally used often leads us to avoid cooking Ladies Finger. Do try the recipe. Try it to believe it!
Come back for more OPOS recipes; tried and tested at home.

Ladies Finger - 300 grams
Chilli Powder - 1 teaspoon
Corriander Powder - 2 teaspoon
Sambhar Powder - 1/2 teaspoon
Turmerric Powder - 1/4 teaspoon
Cumin Powder - 1/4 teaspoon
Tamarind Extract - 4 teaspoon
Salt - 1 teaspoon

Oil - 3 teaspoon
Onion - 1, small, chopped
Tomato - 1, small
Water - 4 teaspoon

Wash and chop Ladies Fingers (fairly thick). Mix with masala powders and salt.
Take a 2 Litre Pressure cooker and add oil.
Add chopped onion and the whole tomato.
Top with mixed ladies finger and 4 teaspoon water.
Pressure cook on a slow flame for 7 minutes.
Release pressure. Mash tomatoes and mix it up.
If there is moisture cook for a few minutes for it to dry up.
Add Paruppu Podi for a drier texture.
For a Chettinad style of Bhndi - add a tadka of Saunf, Urad Dal and Curry Leaves.
Serve with Rice/Roti.
Lunch Menu:
Paruppu - Nei (OR) Paruppu Thovayal
Dapalam (Andhra Style Sambhar)
Vendakka Masala
Avakkai Urugai, Appalam


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