My mother loves variety in vegetarian dishes. When people normally make a vendakka fry, my mom would totally go in for a vendakka thoran, vendakka kichadi or vendakka mappas. When I was a kid, I loved this thoran, which had a wonderful flavor and tasted so good. The aroma of okra with green chilies, coconut, and onion is really something! And, believe me, that is all you need for this thoran. Just four main ingredients! Mom does not use any spice powders in this recipe.
Make sure not to overcook the vendakka pieces, just sauté them until their slime is completely gone. You can have it with rice, curd rice or chapathi and dal. Btw do check out my MIL’s yummy okra and potato curry. That’s another favorite of mine!
Ingredients (Serves 5)
1. Vendakka / okra – 25 – 30 small, diagonally sliced
2. Oil – 1.5 tbsp
3. Mustard seeds – 1/2 tsp
Dried red chilies – 1 – 2, broken
4. Onion – 3/4 cup, thinly sliced and halved
Green chilies – 3 – 4, diagonally sliced
Curry leaves – A few
5. Grated coconut – 3/4 cup
6. Salt – To taste
Heat oil in a cheena chatti or any pan at medium-high heat. Splutter mustard seeds and then add sliced onion, green chilies, curry leaves, okra pieces and enough salt. Cook for about 10 – 12 minutes, stirring occasionally until the okra loses its sliminess ( do not overcook). Add grated coconut and cook for 1 – 2 minutes. Taste-check for salt and switch off. We had it with curd quinoa and lemon pickle. It goes well with rice or chapathis and dal.