Mess-free way of cooking the traditional vendakkai fry with a simple 2 STEP process - OVEN ROASTING, PAN SAUTÉING . Gets done with very minimal effort. Can be cooked in parallel while preparing other dishes. Highly suitable for making big batches for parties and potlucks.
Oven roasted poriyal is also ideal for other vegetables like brinjal, potato, turnip, etc .
Ingredients
For oven roasting
2 cups chopped okra
1 medium sized onion (finely chopped)
3 ts sambar powder
1 large sized tomato (roughly chopped)
2 tbs oil
For sautéing
1 tbs ts oil
1/2 ts mustard seed
1/2 ts urad dal
3 ts chana dal
1 green chilli, 2 red chilli (optional)
Few curry leaves
Pinch of hing
Salt as needed
Preparation
Preheat oven to 150 c in fan forced grill mode for 10 minutes.
Line a baking dish or tray with foil. Add chopped okra, chopped onion, chopped tomato, sambar powder and oil. Mix thoroughly. (DO NOT ADD SALT AT THIS STAGE)
Turn up the temperature to 200 c. Place the baking dish on the topmost rack. Roast the okra for 20 - 25 minutes (depending on the roasting level required). Check and toss the okra every 3 - 4 minutes for even roasting.
Heat oil in a kadai. Add mustard seed and allow to splutter. Add urad dal and chana dal and toss until they change colour. Next add green chilli, red chilli and hing. Add the cooked and roasted okra. ADD REQUIRED SALT. Mix well and toss for a minute.
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