Lunch
Traditional Artichoke Bodi Surri Recipe - Artichoke Fry Recipe
This homemade Traditional Artichoke Bodi Surri Recipe - Artichoke Fry Recipe recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
10 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 tablespoon Gingelly oil
- 1/2 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 500 grams Bhindi/Okra/Vendaikkai - chopped small
- 1 tablespoon Idli Dosa Podi (Milagai Powder)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Sambar Powder
- Salt - to taste
- 1/4 cup Fresh coconut - grated
Instructions
1
To begin with Vendakkai Podi Curry, prepare all the components and keep them ready.bring to temperature fat into a preheated wok; empty in the mustard seeds and allow it to crackle.
2
empty in curry leaves and asafoetida and saute for a few seconds.empty in the cut vendakkai/ ladys finger, shower some table salt and give it a swirl around.
3
put a lid on the wok and with the lid little ajar bring to temperature the vendakkai until done. Keep stirring it intermittently in between so that the vendakkai poriyal gets cooked evenly.Once 3/4 th done, swirl around in the sambar ground mix, turmeric ground mix and idli paruppu podi.
4
Give it a swirl around and put a lid on and bring to temperature the Vendakkai podi curry for another couple of moments.Finally swirl around in the crisp coconut and check if more table salt is needed and adjust to taste accordingly.
5
Turn off the bring to temperature and transfer the Vendakkai Podi Curry to a serving mixing bowl and present fiery.present Vendakkai Podi Curry along with Jeera rasam and Steamed Rice for a simple and simple weeknight dinner.
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
20 minsTotal Time
30 minsMaster Chef
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