Another of the simple vegetable dishes to make in south Indian style is Vendakkai curry. It’s made in many variations but, what is described below is one of the simplest recipes
Vendakkai Curry for 3 people Source – My mother Mrs. Chellamma R.
Ingredients
Vendakkai 250 gms. (Cut into small pieces about 1cm long) .After cleaning and fully drying.
Red chilly powder – about 2 spoons.
Dhaniya powder – 1 spoon
Onion small-1 cut into small pieces Salt as required
Preparation
Use a bandli (An Indian term for a typical cooking vessel) or if you are going to cook regularly, invest in a cast iron hot pot with lid.
After the pot is heated add oil, onions and sauté.
Coat with your hands, the Vendakkai with chilly, daniya powders and salt as required.
Add the vendakkai to the sautéed onions and sauté some more with just the right amount of oil.
Cook till the vendakkai is done. Take care to add oil such that, the vendakkai does not turn black.
Always check salt periodically
Mix thoroughly and take out from flame
The vendakkai curry is done and ready to be eaten with rice or chappathis.
There is one interesting variation or modification called Vendakkai Potato curry.
Vendakkai Potato curry
Ingredients
For vendakkai, same as above
Potatoes -4 nos (small). Parboil potatoes after cutting it into small pieces for 1 whistle in the cooker.
Mix the chilly, dhaniya powders and salt as required to vendakkai and potatoes with your hands.
Sauté the onions for about 5 mins.
Add the potato-vendakkai mix to the onions and sauté till the vendakkai is done.
Switch off the flame and your vendakkai-potato curry is ready. This would go well with chapatti also besides rice.
Time taken – Approximately ½ hour 