Vendakkai Mandi

🔥 Prep

• Wash and trim the 250 g Okra; cut into 1-inch pieces.
• Peel the 10 pcs Shallots and 5 cloves Garlic; slice the shallots thinly and crush the garlic cloves.
• Slit the 3 pcs Green Chillies lengthwise.
• Dissolve the 0.5 tbsp Tamarind Paste in 2 tablespoons of warm water and strain to remove fibers.
• Measure out 300 ml Rice Water (water obtained from washing raw rice).
• Measure 2 tbsp Sesame Oil and 1 tsp Salt.

🔥 Cook

• 1. Heat the 2 tbsp Sesame Oil in a clay pot or heavy-bottomed pan over medium heat until shimmering.
• 2. Add the sliced 10 pcs Shallots and crushed 5 cloves Garlic; sauté for 3–4 minutes until the shallots turn golden brown and aromatic.
• 3. Add the slit 3 pcs Green Chillies and sauté for 1 minute until fragrant.
• 4. Add the 250 g Okra pieces; stir-fry on medium-high heat for 5–6 minutes until the sliminess reduces and the edges start to brown slightly.
• 5. Pour in the 300 ml Rice Water and the prepared tamarind water; add the 1 tsp Salt and stir well to combine.
• 6. Bring the mixture to a rolling boil, then immediately reduce heat to low.
• 7. Cover the pot with a lid and simmer gently for 10–12 minutes until the okra is fully cooked and tender.
• 8. Remove the lid and simmer uncovered for 2–3 minutes to allow the gravy to thicken slightly to a glossy sheen.

🔥 Serve

• Serve hot in a traditional bowl with a drizzle of raw sesame oil on top.
• Accompany with steamed white rice and a side of Paruppu Usili (steamed lentil crumble) or a simple Potato Fry.
• Best enjoyed with a side of curd rice to balance the tangy heat.