Serves: 2-3
Vendakkai/Okra - 150 gms
Onion - 1 med
Tomato - 1 med
Ginger garlic paste - 1/2 tsp
Mustard seeds - 1/2 tsp
Red chili powder - 1 tsp
Turmeric powder - 1 pinch
Garam masala (optional) - 1/2 tsp
Oil - 2 tbsp
Salt - as required
Water - as required


  1. Finely chop onion and tomato.
  2. Wash and chop vendakkai into small ringlets.


  1. Heat oil in a pan and add mustard seeds.
  2. Once they start to crackle, ass onion and saute till it turns translucent. Add a little salt to speed up cooking. Should take about 2-3 minutes.
  3. Add ginger garlic paste and saute till raw smell goes. Should take about 1-2 mins.
  4. Add red chili powder, turmeric powder, and garam masala powder. Sprinkle a little water so that the powders don’t burn. Saute till well combined and there is no water in the mixture. Should take 1-2 mins.
  5. Add tomato and a little salt. Saute till tomato becomes mushy and cooked. Should take 3-4 mins.
  6. Add vendakkai and a little salt. The vendakkai will release a slimy liquid. Do not add any water at this stage as it will lead to a slimy dish. Add a little oil if it looks too dry and the mixture is burning. Saute well till it has no slimy liquid left. Should take 4-6 mins.
  7. Taste and add salt as required.
  8. Once it looks dry enough, sprinkle a little water and cook covered on low heat, stirring frequently in between. The cooked vendakkai should no longer have a raw taste and should be soft and easy to bite into. Should take 7-10 mins.
  9. Garnish with coriander leaves if desired.
  10. Serve hot as a side with rice, chapati, etc.