### TranslatedIngredients: 1 tablespoon Gingelly oil,1/2 teaspoon Mustard seeds,1 sprig Curry leaves,500 grams Bhindi/Okra/Vendaikkai - chopped small,1 tablespoon Idli Dosa Podi (Milagai Powder),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sambar Powder,Salt - to taste,1/4 cup Fresh coconut - grated ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin with Vendakkai Podi Curry, prepare all the ingredients and keep them ready.Heat oil into a preheated pan; add the mustard seeds and allow it to crackle. Add curry leaves and asafoetida and saute for a few seconds.Add the cut vendakkai/ ladys finger, sprinkle some salt and give it a stir. Cover the pan and with the lid little ajar cook the vendakkai until done. Keep stirring it intermittently in between so that the vendakkai poriyal gets cooked evenly.Once 3/4 th done, stir in the sambar powder, turmeric powder and idli paruppu podi. Give it a stir and cover and cook the Vendakkai podi curry for another couple of minutes.Finally stir in the fresh coconut and check if more salt is needed and adjust to taste accordingly. Turn off the heat and transfer the Vendakkai Podi Curry to a serving bowl and serve hot.Serve Vendakkai Podi Curry along with Jeera rasam and Steamed Rice for a simple and easy weeknight dinner.