I was very fond of vendaikai/lady’s finger because I was told that I would excel in mathematics if I ate it. Liars! I used to ask my mother to prepare vendaikai pachadi because I liked the taste of it. My mother used to make vendaikai pachadi with tamarind and coconut. I discovered that if I cooked it with unripe mango instead of tamarind for the sour taste and left out the coconut from the recipe, I arrived at the most delicious salad (fried) of lady’s finger and mango.
Though it is a salad, the lady’s finger and unripe mango together provide about 320 Calories per 100 g. Both ingredients are also rich in carotenoid which is the most important nutrient in this salad, forming about 1,500 µg per 100 g. The salad also provides 110 mg of vitamin C per 100 g of vegetables.
- ½ kg Lady’s Finger (Okra)
- 1 large Onion, sliced
- 1 large Green Chilli, deseeded and diced
- 1 medium Unripe Mango
- 1/3 C Coriander Leaves, chopped
- 1 sprig curry leaves
- 2 T Vegetable Oil
- 1 ½ tsp Salt, or to taste
- Wash the lady’s finger and place on a colander to dry.
- Top and tail them, then dice.
- Remove the skin of the mango and chop the flesh into 1 cm cubes.
- Heat a kadai or wok. Broil the diced lady’s finger till it doesn’t give off mucus strands.
- Remove from heat and cool.
- Heat the oil in a kadai or wok. Add the onion and the green chillies, and fry till the onion is translucent. Do not brown.
- Add the lady’s finger and fry for a few minutes on low heat.
- Add salt and fry till the lady’s finger begins to dry.
- Add the chopped mangoes and the coriander leaves and continue to fry till the mango becomes translucent.
- Add the curry leaves and remove from heat.
- Lady’s finger is broiled to remove the slimy mucous. If you do not broil it, the product will be sticky and uncomfortable to eat.
- I prefer to use Kilimooku Mango because it has a mild flavour and can be chopped easily.