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Vendakka mezhukkupuratti

Okra stir-fry

Vendakka mezhukkupuratti
Photo: Joli Rumi, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Okra (vendakka)360 g
  • Brown onions80 g (~½ medium)
  • Kashmiri chilli powder¾ tsp
  • Turmeric powder¼ tsp
  • Coconut oil1 tbsp
  • Salt¾ tsp

You need

  • Non-stick frying pan (24–28 cm)
  • Sharp knife and chopping board
  • Measuring cups and spoons

Method

  1. Wash 360 g okra and dry every piece completely on a tea towel. Wet okra goes slimy.
  2. Trim the tops and tails and cut the okra into 1 cm rounds. Thinly slice 80 g (~½ medium) onion.
  3. Heat 1 tbsp coconut oil in the frying pan on medium-high for 1 minute. Add the okra and onion and spread them out.
  4. Cook uncovered on medium-high for 10–12 minutes, stirring every 2 minutes, until the okra is no longer sticky and the edges are browned. Do not cover it and do not add water.
  5. Add ¼ tsp turmeric and ¾ tsp salt and stir for 1 minute.
  6. Spoon out the toddler and kids' portion. Sprinkle ¾ tsp chilli powder over the rest and stir on medium for 1 minute, until it no longer smells raw.

Tips

  • Use the biggest pan you have. Crowded okra steams and turns slimy.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Toddlers: take their portion out before adding chilli or pepper.