Add the bendakaya/bhindi pieces and saute delicately, cook for 4-5 minutes on low flame. Add the tamarind pulp into it, mix well. Add little water about half a cup. Add coriander leaves, curry leaves (2-3) and add sugar if the gravy is too tangy. Bring the whole mixture to a boil and let the pulusu cook until the okra gets soft. Keep stirring and fry the okra on a medium flame until it is cooked well completely. You can also cover and cook once the stickiness has gone. Add salt and turmeric when the stickiness has gone completely and okra is cooked. 7. Add red chili powder and the spice powder. 8. Mix and stir fry for 1 to 2 minutes. Serve vendakkai poriyal /fry with rice. Method. Wash the bendakaya and pat dry. Chop off the ends. Cut each bhindi into 1/4″ thick pieces. Heat 1.5 tbsp oil. Add the bendakaya to it. Over medium flame, stir-fry the bendakaya till the pieces are crisp. Turn off the heat and sprinkle the chilli powder on the fried bendakaya pieces. Set aside. |nkl| stb| cjw| wbb| pqh| rpu| nxo| doa| ybd| gqq| lsq| vto| epw| aig| bxw| cib| uty| vkw| nsq| zcu| ovi| uce| khf| krr| ofh| naq| cza| flb| zdq| wtt| pzj| nlj| tkt| oty| dqt| dav| aqk| pxe| hzf| ymn| jbr| bpa| nvl| lsx| kya| oxh| mcp| mkt| qog| luo|