South Indian RecipesLunchVegetarian

Artichoke Bodi Surri Recipe - Artichoke Fry

Name: Artichoke Bodi Surri Recipe - Artichoke Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian Recipes
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

A vegetarian South Indian Recipes recipe with gingelly oil, mustard seeds, sprig curry leaves. Ready in 30 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories

515kcal

Estimated Cost

₹225-375

Carbs68g

Protein33g

Fats12g

Servings Scaler

Instructions

11 steps

1
To begin with Vendakkai Podi Curry, prepare all the ingredients and keep them ready
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)
2
Heat oil into a preheated pan; add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon)
3
Add curry leaves and asafoetida and saute for a few seconds
sprig curry leaves(1)
4
Add the cut vendakkai/ ladys finger, sprinkle some salt and give it a stir
salt - to taste
5
Cover the pan and with the lid little ajar cook the vendakkai until done
6
Keep stirring it intermittently in between so that the vendakkai poriyal gets cooked evenly
7
Once 3/4 th done, stir in the sambar powder, turmeric powder and idli paruppu podi
idli dosa podi (milagai powder)(1 tablespoon)turmeric powder (haldi)(1/4 teaspoon)sambar powder(1 teaspoon)
8
Give it a stir and cover and cook the Vendakkai podi curry for another couple of minutes
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)
9
Finally stir in the fresh coconut and check if more salt is needed and adjust to taste accordingly
salt - to tastefresh coconut - grated(1/4 cup)
10
Turn off the heat and transfer the Vendakkai Podi Curry to a serving bowl and serve hot
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)
11
Serve Vendakkai Podi Curry along with Jeera rasam and Steamed Rice for a simple and easy weeknight dinner
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)

Rate this recipe

Homemade Lemon Sevai Recipe - Lemon Idiyappam Recipe

⏱️ 160 min

Thavala Adai Recipe

⏱️ 40 min

Sakkare Millet Pongal Recipe

⏱️ 40 min

Verusenaga Sambar Recipe (Fresh Groundnuts Sambar)

⏱️ 40 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

South Indian RecipesLunchVegetarian

Artichoke Bodi Surri Recipe - Artichoke Fry

A vegetarian South Indian Recipes recipe with gingelly oil, mustard seeds, sprig curry leaves. Ready in 30 min, serves 4.

Curated byAditi Iyer🇮🇳

Cook Time30 min

Calories

515kcal

Est. Cost₹225-₹375

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

68g(53%)

Protein

33g(26%)

Fats

12g(21%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 9 COLLECTED

Directions

11 steps

1
To begin with Vendakkai Podi Curry, prepare all the ingredients and keep them ready
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)
2
Heat oil into a preheated pan; add the mustard seeds and allow it to crackle
mustard seeds(1/2 teaspoon)
3
Add curry leaves and asafoetida and saute for a few seconds
sprig curry leaves(1)
4
Add the cut vendakkai/ ladys finger, sprinkle some salt and give it a stir
salt - to taste
5
Cover the pan and with the lid little ajar cook the vendakkai until done
6
Keep stirring it intermittently in between so that the vendakkai poriyal gets cooked evenly
7
Once 3/4 th done, stir in the sambar powder, turmeric powder and idli paruppu podi
idli dosa podi (milagai powder)(1 tablespoon)turmeric powder (haldi)(1/4 teaspoon)sambar powder(1 teaspoon)
8
Give it a stir and cover and cook the Vendakkai podi curry for another couple of minutes
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)
9
Finally stir in the fresh coconut and check if more salt is needed and adjust to taste accordingly
salt - to tastefresh coconut - grated(1/4 cup)
10
Turn off the heat and transfer the Vendakkai Podi Curry to a serving bowl and serve hot
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)
11
Serve Vendakkai Podi Curry along with Jeera rasam and Steamed Rice for a simple and easy weeknight dinner
sprig curry leaves(1)idli dosa podi (milagai powder)(1 tablespoon)