Vendakai kari (simple sautéed Ladys' Finger)


Its' been a long time and I thought would start with a simple dish. As you all know, most of my dishes are South-Indian, that's who I am and so is this. My friend Eshwar is looking to cook something simple and I am helping him with that today.

Vendakai kari (thoran as it is sometimes called) is a very simple side-dish to make. The knack here is to make sure the vegetable cooks well, but doesn't become soggy and sticky. This is not a fried vegetable, so diet- conscious people take heart! Vendakai in Tamil is Ladys' Finger. This vegetable is substitutable, I will tell you how.

Ingredients:

Vendakai (Ladys' Finger)- 200gm (1pk of cut and frozen)
Oil (vegetable/olive) - 1 tsp
Kadugu (Mustard seeds) - 1/2 tsp
Manjal podi (Turmeric powder) - a pinch
Rasam podi (Rasam powder)- 1 1/2 tsp
Salt - to taste


Procedure:

* Heat a flat non-stick pan on the stove and add oil.
* Splutter mustard seeds when oil is hot.
* Add Vendakai (Ladys' Finger) to the pan. Add Manjal podi (Turmeric powder) and Rasam podi (Rasam powder).
* Add 1/2 cup water if vegetable is fresh, or else frozen vegetable leaves enough water to cook the vegetables.
* Close the pan and let the vegetable cook for a few minutes. Use the tadle to check if the vegetable is cooked.
* Add salt. Stir it in.
* Remove from fire and serve.






Notes:

* I don't get Vendakai (Ladys' Finger) in the Indian store or other stores here in Ames, so use the cut and frozen variety. If you get in your area, just wash, towel dry, cut into 1/2" pieces.
* Chevappu molagai (Red chillies whole) can be used instead of Rasam podi. For the above quantity, 1 red chilly is required. Just break it into two. But instead of tossing it on the vegetable, toss it after mustard splutters.
* Add salt only at the end, since the quantity of cooked vegetable is lesser than that of the un-cooked vegetable. Adding salt for the uncooked quantity might make the dish salty!
* Other vegetables can also be used in the same procedure - Muttagoes (Cabbage), Uralai kizhangu (Potato), Keerai (Spinach).
* Can we served with Sambar, Rasam, Morkootan.

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