Vendakkai (Lady’s Finger), Urulakkizhangu (Potato) Roast


Vendakkai (Lady’s Finger), Urulakkizhangu (Potato) Roast

Vendakkai Potato roast is a combination of potatoes and lady's finger/ Bhindi/ Okra cooked separately and combined together with spices. This curry makes a perfect vegetable as a side dish with phulka, roti, rice kadhi. Different regions of India make it in many different ways, go ahead make your own modifications to the method to suit your palate. Ladys finger is a low-calorie vegetable and contains no saturated fat or cholesterol. They are rich sources of dietary fiber, minerals, and vitamins.
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Kerala
Servings 3 people



  • Clean, Wash and Cut the Vendakkai (Lady’s finger) in little big size (as shown in picture) and keep the pieces aside.
  • Peel, Wash and cut the Urulakkizhangu (Potato) also in little big size and keep the pieces separately.
  • Heat Oil in a Cheenachatti and add Cumin seeds, Black Gram and Bengal Gram dhal into this hot Oil and stir it.
  • When colour of Cumin seeds, Black Gram and Bengal Gram dhal turn into golden/brown, add the Urulakkizhangu pieces and stir it well. Cover the Cheenachatti with a Plate and cook the Urulakkizhangu for about five minutes in medium flame.
  • After about five minutes, remove the plate and add Turmeric Powder, Coriander Powder and Red Chilli Powder and stir the mix further.
  • Add the Vendakkai pieces along with required quantity of Salt, stir the mix, again cover the Cheenachatti with a Plate and cook the mix for about 5 – 10 minutes in medium flame.
  • After about ten minutes, remove the plate, add Garam Masala powder into the mix and stir it well (not necessary to add water for cooking Urulakizhangu/Vendakkai).
  • Vendakkai (Lady’s Finger), Urulakkizhangu (Potato) Roast is ready. This Roast can serve with Poori/Chappathi/Cooked Rice. For making the Roast more tasty, just before serving it, add 5 - 6 drops of fresh Lime juice and stir it properly.
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