Almost a year back I clicked this recipe when I visited my hometown. Vanitha Akka is an expert in making poriyal and though her recipes are simple the net result will be too good. She was about to prepare this poriyal and since I have very few poriyal recipes in this space, I attempted her recipe and clicked it. I usually make it differently and I will try to post my version soon. Off to the recipe:
Ingredients:Ladies Finger - 250 grams
Onion - 1(Big)
Coconut - 1/4 Cup(Grated)
Green Chilli - 2
To Temper:
Oil - 1 tsp
Mustard - 1 tsp
Curry leaves - as required
Method:
1. Wash and pat dry the ladies finger. Cut and throw the head, tail of the ladies finger. Then chop it into thin circles as shown below. Similarly, chop the onion, green chilli and grate the coconut. In a pan add some oil and allow the mustard seeds, curry leaves to crackle.
2. Then add the small onion and green chilli. Saute it until the onion turns transparent. Then add the chopped ladies finger. Saute it until the stickiness of the ladies finger is removed. Then cover and cook it for 5 to 7 mins in low flame. Once the veggie shrinks, add the grated coconut.
3. Mix everything together and when the coconut blends with the poriyal, switch off the flame. 
Serve it with Sambhar and Steamed rice. Since in my home town we mostly have fish for lunch, we served it with Nethili Meen Manga Curry and Chala Fry.
- I have seen people buying the ladies finger by bending the tail. If the tail breaks easily then it is tender and we can buy it.
- You can also saute the chopped ladies finger in dry non stick pan initially to remove the stickiness before starting the poriyal preparation.
- The color of the veggie should not be changed and the stickiness should be completely removed.
- Instead of green chilli, you can add chilli powder. You can also add turmeric powder.
Happy's Cook - Divya
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