Malaysian
Vendakkai Poriyal (Dry Okra Stir-Fry)
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Vendakkai Poriyal (Dry Okra Stir-Fry) is Malaysian home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Trim and slice the okra into rounds, and pat dry very well.
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Heat the oil in a wok over medium heat and fry the mustard seeds until they pop, about 30 seconds.
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Add the curry leaves and fry 15 seconds more, until fragrant.
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Add the okra and turmeric, and stir-fry over medium-high heat, tossing occasionally but not too often, until dry and no longer slimy, about 12 minutes.
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Season with the salt.
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Serve hot alongside rice.
Watch how to cook Vendakkai Poriyal (Dry Okra Stir-Fry)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Malaysian dinner is a plate rather than a single dish. These are the courses that normally sit beside Vendakkai Poriyal (Dry Okra Stir-Fry), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Vendakkai Poriyal (Dry Okra Stir-Fry) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 8 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 230 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Vendakkai Poriyal (Dry Okra Stir-Fry) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.