VENDAKKA THORAN - OKRA STIR-FRY |
Vendakka Thoran/Okra Stir Fry is a simple Kerala style stir-fry cooked in a typical Nadan style. Though we make Thoran/Upperi, a kind of stir fry cooked with mild seasonings and grated Coconut with almost any kind of Vegetable, cooking Thoran with Okra/Lady's Finger is slightly tricky. The reason is the slimy nature of Okra. According to me, Vendakka/Okra Thoran shouldn't be overcooked, slimy and should be green in Colour. So, I cook Vendakka/Okra Thoran briefly on a medium-high flame to retain its crunchiness, colour and nutrition.
Whenever I cook this dish I always remember Sheela Chechi(my husband's cousin) who is always fancied by this Vendakka Thoran. She always asks me how I cut Okra into thin strips and how I am able to retain the green colour in it? Even during my recent visit to CBE, she asked me this question. I was really impressed that she remembered the way I cook Vendakka Thoran even after all these years, though I have cooked this dish only once for her. The trick is nothing but cooking the Vegetable briefly on a Medium-high flame and a pinch of Sugar.
The speciality of the dish is that the seasonings are tempered in Coconut Oil which gives the typical 'Nadan Ruchi' the most phenomenal & authentic taste and flavour of 'Deivathinthe Swantham Nadu' - God's Own Country. Thoran/Upperi is a predominant item served along with various other dishes in a Kerala Sadhya(Banquet). Vendakka Thoran can be served as a side dish for both Roti & Rice.
Various Vegetables like, Cabbage, Long Beans, French Beans, Snake Gourd, Bitter Gourd, Beetroot, Carrot, Spinach, Okra etc., can be cooked in this method. Even vegetables like Cabbage & Carrot, Beans & Carrot, or all three vegetables Cabbage, Carrot and Beans can be mixed together and prepared in the same way.
For more recipes on SADHYA, click here...
Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low- Moderate
Difficulty - Easy
Serves - 4
Author - SM
Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes
HOW TO COOK VENDAKKA THORAN - OKRA/LADY'S FINGER STIR FRY
VENDAKKA THORAN - OKRA STIR-FRY |
INGREDIENTS :
Okra/Lady's Finger - 3 CupsShallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Coconut - 2-3 Tbspn
Salt - To Taste
Sugar - a Pinch
For Seasoning :
Mustard Seeds - 1 TspnCurry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tbspn.
METHOD :
- Clean and wash the Okras through running water for at least 3-4 times.
- Allow it to drain through a Colander.
- Pat-dry the Okras with a clean kitchen towel.
- Chop off the tips and the ends from the Okra.
- Make 4-5 slits through the Okras lengthwise, then cut it into thin strips(1" length).
- Finely chop Shallots, Green Chillies & Garlic.
- Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
- Add finely chopped Shallots, Green Chillies, Garlic and saute until shallots turn translucent.
- Add a pinch of Cumin seeds followed with Okras cut into thin strips.
- Add Salt & a pinch of Sugar and give a quick stir.
- Add in the grated Coconut and mix well.
- Cook Vendakka Thoran/Okra Stir Fry for about 5 Minutes on a medium-high flame.
- Switch off the flame and allow it to sit in the pan for another 2-3 minutes.
- Serve Vendakka Thoran as a side dish for Rice or for Chapati.
NOTES :
- Cut Okras into the desired shape.
- Can add a pinch of Turmeric to the Vendakka/Okra Thoran, if preferred.
- Some do not add Onions & Garlic while cooking for a Sadhya.
- Adding Garlic & Cumin Seeds are truly optional.
- Cook Vendakka/Okra Thoran briefly on a medium-high flame to retain its crunchiness, colour and nutrition.
- Letting it sit in the pan for about 2-3 minutes helps to get rid of any remaining sliminess in Okras.
- Adding a pinch of Sugar to the Vendakka Thoran is purely optional, but will help you retain the green colour in the vegetable.
- I like Vendakka Thoran to be crunchy and slightly undercooked if you do not prefer it that way, cook for another 5 Minutes on a low flame.
TIPS & TRICKS:
To avoid slimy Okra/Lady's Finger:- Cook the Vegetable on a high heat.
- While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or skillet, as this will reduce the heat and cause sliminess.
- Adding Salt to Okras at the initial stage while cooking also help in getting rid of the sliminess quickly.
- Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
- Saute Okra/Lady's Finger briefly in oil before adding it into Curries like Sambar, Puli Kozhambu, Pachadi etc.,
- Can also simply slice and roast okra in an oven.