I love to combine prawns with vegetables, maybe because in my family prawns were never combined with other vegetables. I have posted several recipes combining prawns with vegetables (Prawn and Bitter Gourd Fry, Prawn and Ridge Gourd Curry, Prawn and Colocasia Curry, Prawn and Snake Gourd Fry, and many more). Okra is not liked by children, mainly because of its slimy texture when it comes in contact with water. I have avoided this in this preparation. The Mexican Spice Mix was suggested by my daughter. I have modified it to suit the Indian palate, and also deleted garlic powder to improve shelf life and because Indians are used to consuming fresh garlic.
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.
When I started school I was told that eating ladies fingers would improve my mathematical skills, and because I disliked mathematics I made it a point to eat as much of ladies fingers as possible. Though it did not make me any better with numbers I love this vegetable and have tried to create different recipes with it. This particular poriyal/fry uses only 4 ingredients apart from the ladies fingers. It is very easy to make and can be dished up very quickly. One can use different curry powders to give variety in flavour.