MALAYSIAN STYLE OKRA STIR-FRY

    Okra/ Lady's finger or Bhindi/Vendakka is one vegetable which is commonly liked at home, and it is one default vegetable in my refrigerator. We can cook Okras in several ways. Cooking Okra/Lady's Finger is slightly tricky.  The reason is the slimy nature of Okra. In my opinion, Okra shouldn't be overcooked & shouldn't be slimy and for me, it should retain its green colour. So, I cook Okra briefly on a medium-high flame to retain its crunchiness, colour and nutrition. This vegetable when perfectly cooked turns out to be so tasty, crunchy and retains the nutritional value. It has amazing Health Benefits too.

• Okra/Lady's Finger is rich in Iron, Folic Acid & Vitamin B6
• Okra is rich in many nutrients and particularly high in vitamins C and K. 
• Okra provides a Protein called Lectin, a nutrient that is believed to prevent Cancer.
• Okra is rich in antioxidants
• Okra also helps to control the Blood Sugar Level.
  

OKRA/LADY'S FINGER

     This is a simple stir-fry recipe made with Okra/Lady's finger & we can find this kind of recipe served in most of Malaysian Mamak Shops.  Through the day and for dinner the restaurant converts the same stir-fry, adding any left-over Okra along with Cabbage or Long Beans. The combinations taste as good too. A quick stir-fry with very few ingredients, and it can be cooked within 15 minutes. Above all, it is my personal favourite as it goes hand-in-hand with both Roti & Rice.  Serve it along steaming hot Rice or along with Warm Chapati or Paratha and Dhal for a complete meal.


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Cuisine - Malaysian
Course - Side Dish
Spice Level - Medium - High
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes

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HOW TO COOK MALAYSIAN STYLE OKRA STIR-FRY

MALAYSIAN STYLE OKRA STIR-FRY

 

INGREDIENTS:

METHOD:

• Wash and clean the Okra / Lady's finger. Pat dry and allow it to dry on a kitchen towel.
• Trim off the corners and slice them into thin pieces.
  
• Heat Oil in a Pan, splutter Mustard Seeds followed by Cumin Seeds.
• Immediately add thinly sliced Onions, finely chopped Garlic & Red Chillies(Bird's-eye Chillies).
• Sauté it until Onions turn translucent. 
• Add chopped Okras along with a dash of Salt and give a quick stir.
• Now add Turmeric Powder & give a quick stir.
• Sauté the Okra on a high flame until the vegetable is cooked and the stickiness of the vegetable is totally removed.
• Adjust the amount of Salt & add a pinch of Sugar and give a quick stir.
• Switch off the flame.
• Leave the okra stir-fry on the pan, as such for about 2-3 minutes. 
  
• Dish out & Serve Okra Stir fry hot with Chapati or Paratha or Rice.

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NOTES:

TRIVIA: A SIMPLE NOTE

How to perfectly Cook Okras - To avoid slimy Okra/Lady's Finger:

• Wash and pat dry the Okra with a clean Kitchen Towel.
• Leave the Okras on a Paper Towel/ dry Kitchen Towel in a single layer.
• Let the vegetable dry for some time. The idea is to get rid of any moisture in the vegetable.
• Before chopping, it make sure to wipe it dry with a Paper towel/Kitchen Towel.
• Fry the Okra in a bit of Oil with a dash of Salt on a medium-high flame.
• Cook briefly around 5-7 minutes, if you prefer a crunchy texture.
• Cooking briefly on a medium-high flame helps to retain the texture and the green colour in the vegetable.
• My trick for perfectly cooked Okra is to cook the Vegetable on a HIGH HEAT BRIEFLY.
• While Stir Frying or for Poriyals/Thoran, avoid crowding your pan or frying-pan, as this will reduce the heat and cause the sliminess.
• Adding Salt to Okras at the initial stage while cooking also helps in getting rid of the sliminess quickly.
• Cooking the vegetable along with acidic based ingredients also reduces the sliminess.
• Sauté 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.
• If you feel the Okra is still slimy, switch off the flame and leave it in the pan for a few minutes.
• This helps to reduce the sliminess.
• If you like Okras well-cooked go with your cooking instincts. Cook for a bit of longer time.

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

    The fruits or vegetables used in Pachadi are cooked or blanched until they are soft and tender. They are then combined with a mixture of grated coconut and yogurt, which gives the dish its creamy and smooth texture. Pachadi is often seasoned with mustard seeds, curry leaves, green chilies, and sometimes a pinch of turmeric, adding a subtle spiciness to the overall flavour.  Pachadi has a balance of sweet, tangy, and mildly spicy flavours. The natural sweetness of the fruits or vegetables is complemented by the tanginess of yogurt and the aromatic spices, creating a harmonious blend that is both delightful and refreshing.

    Kichadi, on the other hand, is a savoury side dish made with yogurt and cooked vegetables. It has a thicker consistency compared to Pachadi and is often described as a type of raita. Kichadi is well-known for its cooling effect and is often served to balance out spicier dishes in a meal.

    Vegetables like cucumber, ash gourd, pumpkin, okra, bitter gourd are cooked until they are soft and then mixed with beaten yogurt. The dish is seasoned with mustard seeds, curry leaves, green chillies, and sometimes ginger. Kichadi usually has a slightly thicker consistency due to the use of mashed or grated vegetables. Kichadi has a creamy texture with a tangy taste from the yogurt and a mild spiciness from the added seasoning. Unlike Pachadi, Kichadi does not have the sweetness of fruits, and its focus is more on the combination of the cooling yogurt and the gentle heat from the spices.

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Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Vendakka Kichadi: A Creamy Confluence of Flavours:

    Vendakka Kichadi, a culinary gem of Kerala, exemplifies the region's culinary prowess through its perfect amalgamation of ingredients. "Kichadi," a term in the Kerala gastronomic vocabulary, signifies a yoghurt-based preparation enriched with an assortment of flavours. Our voyage commences with Vendakka, locally known as Okra or Lady's Finger, which takes centre stage in this Kichadi.

    Vendakka Kichadi is more than just a dish; it's an ode to the delicate balance of flavours that defines Kerala's cuisine. Contrary to the sweet-tangy symphony of Pachadi, Kichadi embraces a creamy, milder profile. The velvety amalgamation of yogurt and coconut provides a harmonious backdrop for the earthy richness of Okra. The absence of sweetness and the creamier texture contribute to Kichadi's unique identity.

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 "Vendakka/Okra Kichadi: A Creamy Ode to Kerala's Culinary Delights"

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Ingredients:

For Vendakka Kichadi:

• 1 tablespoon Coconut Oil
  
• 1/2 teaspoon Mustard Seeds 
• 1 Dry Red Chilli
• A sprig of Curry Leaves
• 1 cup Okra (Vendakka) cut into slices
• 1 cup Yogurt (Curd) 
• Salt to taste
• A pinch of Sugar (Optional)
  

To Grind:

• 1/2 cup grated Coconut
• 1/2 teaspoon Yellow/Black Mustard Seeds
• 2-3 Green Chillies  
• A small piece of Ginger
  

Method:

• Wash and slice the Okra into thin rounds.
• Grind coconut, mustard seeds, green chillies, ginger, and a few curry leaves into a fine paste.
• Mix the coconut paste with yogurt and add salt.
• In a pan, heat coconut oil and splutter mustard seeds, dry red chilli, and curry leaves.
• Add sliced okra and sauté until they are tender and stickiness is removed.
  
• Then add it to the yogurt-coconut mixture. Cook this on a very low flame for a few minutes or until the raw flavour of the coconut dissipates.
  
• Adjust the salt and add a pinch of sugar.
  
• Mix well and serve.

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

 Notes:

• Opt for tender, young okra for the best texture and flavour.
• Adjust the number of green chillies according to your spice preference.
• The coconut paste lends a velvety base to the Kichadi, enhancing its creaminess.
• Allow the sautéed okra to cool slightly before adding it to the yogurt-coconut mixture to prevent curdling.
• For an authentic touch, use homemade curd and freshly grated coconut.
• The tempering of mustard seeds, red chillies, and curry leaves adds a delightful crunch and flavour.
• Serve Vendakka Kichadi as a cooling side dish alongside rice or as a refreshing accompaniment to a South Indian meal.
• With its creamy texture and harmonious flavours, Vendakka Kichadi emerges as a quintessential addition to the grandeur of Onam Sadhya, enriching the festive feast with its authentic Kerala essence.

     In the intricate tapestry of Kerala's culinary panorama, Vendakka Kichadi stands as a testimony to the region's culinary mastery. Its creamy texture, interwoven with the verdant notes of Okra, invites both connoisseurs and novices to relish its essence. As you take each spoonful, you're not just savouring a recipe; you're immersing yourself in Kerala's cultural legacy, a legacy where culinary artistry is celebrated in every bite. So, step into the world of Vendakka Kichadi, where tradition and modernity harmonize in a symphony of flavours.