Vendaikai Milagu Varuval (Okra Black Pepper Fry) is an all time favorite dish for my wife!
Typically, I want my okra dishes with all drama and action (like Vendaikai Sambar, Vendaikai Mandi (a famous Chettinad dish) or the ever popular Bindi Masala…), but my wife likes her okra dish in simple forms – fry with black pepper, or kara kolambu with black pepper. She has a unique way of preparing this Okra black pepper fry dish – in medium heat, start frying the okra pieces with very less oil, add half of the coarsely ground black pepper when about 25% of the frying is done, and remaining powder when 75% of the frying is completed, and the okra still has to “look” green when the frying is completed!
If I need to cheer her up, I will make this simple okra black pepper fry specially for her, but let me tell you, it will be like a double-edged sword as I mess up the dish sometimes!
Please try my wife’s recipe once and see how you like it, my son and I like it very much too. You can eat this dish with any dal, sambar, rasam, or as a side dish for chapati. The other day, I was scrambling to pack my office lunch with leftovers in the fridge and I mixed this okra black pepper fry with plain white rice and it still tasted divine!
Vendaikai Milagu Varuval (Okra Black Pepper Fry)
A simple Okra fry with coarsely ground black pepper and salt.
Ingredients
- 1 lbs Okra 1/4 inch pieces
- 1 tbsp Black pepper coarsely ground
- Salt to taste
- 1 tbsp Oil
Instructions
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Heat oil in a wide non-stick pan and fry the cut okra (quarter inch long pieces) along with salt in medium heat.
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When about 25% of the frying is completed (after about 4 mins), add half of the coarsely ground black pepper powder) and continue frying the okra tossing the contents every now and then.
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When about 75% of the cooking is done (after about 10 mins or so), add the remaining black pepper powder and continue frying. Taste and adjust salt if required.
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Stop frying when the dish is fully cooked (after about 2/3 mins) and the okra pieces still look green!
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Serve hot with dal, sambar, rasam or as a side dish for rotis. Or just mix with plain rice and some homemade ghee and enjoy!
Recipe Notes
- Use freshly ground black pepper for best results.
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
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