Okra Fry - South Indian Veg Thali:
April and May are special months in our house, As April has got Ugadi and my beloved hubby's birthday on April 24th. On this same day, Master Blaster, cricketer Sachin Tendulkar and well-known Kannada famous Actor Late Mr.Rajakumar's Birthday.
 |
| Aadya tasting his cake before he cut |
 |
| Aditya - Aadya - Birthday |
 |
| Our Family in Ooty |
On May 5th it is my first son, Aditya's Birthday and on 6th my second son, Aadya's Birthday. This year the former turned 9 and the latter turned 1. But the celebration was very normal :(. This year we celebrated both of our sons birthday on 6th May and there were our family including our in-laws and our elder sister-in-law and their family.
On May 13th, my Father-in-law and Mother-in-law wedding anniversary. They completed 38th anniversary this year. Mother's day was also fell on the same day.
One more thing is my little sister-in-law who stays in Vizag had come down to celebrate her summer vacations along with their children and hubby for 5 days and we all had been to Deccan Plaza, Ooty Veg Resort called as Olives, is a Multicuisine Veg Resort but which was well sophisticated with maximum facilities. Hence the months, April and May is really special to us.
 |
| Elder SIL family |
 |
| Younger SIL family |
Recipe introduction:
 |
| South Indian Thali |
South Indians have more rice compared to North Indians, and a South Indian Veg Thali definitely consists of poriyal, sambar/pappu, rasam, curds and rice. I have two fries instead of poriyal in this Thali.
My thali comprises of:
Rice
Carrot Poriyal
Okra Fry
Curds
In this post, I am speaking about Okra Fry.
Ingredients:
Chopped Okra / Bhindi - 2 cups
Vinegar - 1 1/2 tsp
Urad Dhal - 1 tsp
Channa Dhal - 1 tsp
Mustard Seeds - 1 tsp
Salt - to taste (2 tsp)
Red Chilly Powder - 1 tbsp
Curry leaves - few
 |
| Okra Fry |
Oil - 2 tbsp
Method:
Heat wok/kadai with oil in that
Add mustards to it and allow it to splutter, followed by urad dhal and channa dhal Add vinegar to the mixture and immediately add Okra to the oil and fry them well
Finally once you feel Okra is crispy or it is done, add salt and red chilly powder and mix well
Serve as part of your thali
Note: Vinegar was added to retain the shape of the bhindis. Learnt from my hubby.
Submitting this post to:
Event: BWW-#33
Frequency: Weekly on Wednesday it will get published
Venue: Sara's corner by Saraswathi Iyer
Started by: Susan.
Posts
