Okra Fry | Vendakkai Curry | South Indian Style Bhindi Fry

5 from 1 vote

A simple South Indian style okra fry recipe or vendakkai curry, as we say in Tamil! A perfect side for rice dishes!

Prep Time15

Cook Time20

Total Time35

Course: Entree

Cuisine: South Indian

Keyword: Okra Fryums, vendakkai curry

Servings:

Calories: 38kcal

Author: Srividhya G

Heat the cast iron pan and add the oil. When the oil is hot, add the mustard seeds and urad dal. Allow the mustard seeds to splutter.
Now add the chopped okra, salt, and sambar podi.
Mix well. Reduce the heat to medium-low (on a number scale, 3 or 4) and cook for 15 to 18 minutes—no need to add any water or do not cover and cook. Keep stirring gently for every 4 to 5 minutes or at regular intervals for even cooking. Here is how the okra looks at different stages. Initially, okra will be slimy, but as it cooks or after about 13 to 14 minutes, you will notice okra becoming crispier.
When okra becomes crisp and well cooked, turn off the heat. Serve warm.

Add any spice blend of your choices like sambar podi, rasam podi, or even dabeli masala. You can also keep it simple with red chili powder.
Adjust the spice and salt to taste.
When the okra is partially cooked, you can add a tsp or two of rice flour, chickpea flour, sooji, or almond flour to reduce the sliminess. I add depending upon the okra quality.
I have given the approx cooking timing. But depending upon the heat setting and vessel you use and how tender/tough the okra is, it might be different. After about 12 minutes, taste the okra to check its doneness and cook until you get the desired crispiness.
Do not overcrowd the cast iron pan with okra. You can cook up to 250 grams of okra in a single batch for a crispy version.