Kerala Style Roasted Okra – Vendakka Mezhukkupuratti – വെണ്ടയ്ക്ക മെഴുക്കുപുരട്ടി

Kerala Style Roasted Okra /Vendakka Mezhukkupuratti/ വെണ്ടയ്ക്ക മെഴുക്കുപുരട്ടി is made from  ladyfinger.   Vendakka/Okra/bhindi is regarded as a good source of calcium, potassium,  proteins, vitamins, enzymes, and other minerals too.  Having a high fiber content therefore it may serve as a digestive tract cleanser. Moreover if consumed on a regular basis, ladyfinger or bhindi can help with weight control. Containing only 33 calories in every 100 grams so it is a good option for people wanting to lose weight. Because of  its role in the production of the vitamin B complex, ladyfinger may have beneficial effects on the microbiome in the intestine.

Since ladyfinger contains high amounts of vitamin K and iron so it is great for promoting blood health. For the treatment and prevention of anaemia it can be used. It helps you feel full for longer and lowers intake of calories. It Contains minerals which are required for subsequent development of the foetus. Bhindi contains a high amount of folate  consequently which ensures proper neurological development of the baby.

Kerala Style Roasted Okra /Vendakka Mezhukkupuratti

These stir fry dishes are easy to make and only need basic ingredients. Ladyfinger is one of the most loved vegetables by Indians and we make a lot of dishes with them. One of the most common dish is the stir fry. Ladyfinger is stir-fried with Indian herbs and spices to create the  Indian side dish known as bhindi fry. The stir frying method is more or less the same across India but the whole spices and ground spices used in these recipes is different. This recipe is following Kerala Style .

This recipe may be made quickly, bringing out the innate grassy sweetness of okra. Generally  this is served as a side dish to rice along with Sambar. Obviously It’s a healthy dish and a very favourite dish for kids too.

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Ingredients

• Lady Finger - 500 gm
• Onion - 1 Nos
• Oil - required
• Salt - required
• Green chilly - 4 Nos
• Curry leaves - 8 Nos
• Red chilly powder - 1 tspn
• Turmeric powder - 1/2 tspn

Method