Vendakai Pakoda (Okra Fritters)

Okra(vendakai ) is a very famous vegetable for its slimy and mushy texture.Most people run away from this vegetable because of the dreaded slime.Even I can't stand slimy and mushy okra,but pakodas or fritters with okra,then I am in :).This recipe is an attempt to recreate vendakai pakoda from Adayar anadha bhavan,Chennai.I just love it there.This is a very simple recipe,you can have it as a side dish or just teatime snacks.

Vendakai Pakoda-Okra frittersStar Ingredient:Tender okras
Time:20 minutes
Serves:3
Ingredients:
1/4 kg tender okra
2 tablespoon gram dhal
2 tablespoon corn flour or rice flour
2 tablespoon curd
1/2 teaspoon asafoetida
1/2 teaspoon chilli powder
Salt
Oil
Method:
1.Wash and dry okras thoroughly.Cut okras into vertical strips,discarding the inner stem.Keep aside.
2.In a mixing bowl,mix all the powders,add curd and form a paste.It should be quite thick to coat okra here and there.
3.Heat oil for deep frying.Mix the okra pieces in the batter and coat here and there.Do not dip thoroughly like bajji.Fry till golden in hot oil.Drain on kitchen towel and serve hot.

Notes:
1.Wash and dry thoroughly,the okras,cutting board and knife for any kind of okra preparation.
2.Do not make the batter thick and heavy like bajji.It should be some what thin and okra should be seen after frying
3.You can use the inner stems of okra while grinding batter for dosas,for getting soft dosas.