Okra (Vendakkai) Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large frying pan or wok over medium heat.
2. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2 teaspoons of urad dal and fry until golden brown.
4. Add 10 dried red chilies (broken into pieces) and 2 teaspoons of asafoetida. Stir for a few seconds.
5. Add the chopped okra (2.5 kg) to the pan and mix well to coat with the tempering.
6. Sprinkle 2 teaspoons of turmeric powder and salt to taste. Stir to combine.
7. Cook on medium heat for 15-20 minutes, stirring occasionally, until the okra is tender and slightly crispy.
8. Add 1 cup of grated coconut and mix well. Cook for another 2-3 minutes.
9. Remove from heat and serve hot as a side dish with rice and sambar or rasam.