Vendakka Upperi ~ Ladyfinger Stir Fry




In yesterday’s post, I explained the difference between an “upperi” and a “thoran”. While yesterday’s was a thoran, today’s is an upperi – a quick, simple stir fry of ladyfinger without any coconut. This is the second of the three back to back recipes, as a part of the Blogging Marathon #74, under the theme “Quick and Easy Stir Fries”.


The slimy ladyfinger is always a pain to cook. If there is a little water in it, it spoils up the entire appearance of the dish. What I normally do is wash the ladyfinger in warm water and then spread it out on a kitchen towel or handtowel. Once most of the water is drained, I wipe off each one of them individually. Yes, it is a lot of work, but you will thank yourself for doing it. πŸ˜€ Then I get to cutting it. This vegetable hardly takes time to get cooked so you can chop it small or big, the way you like. I tend to chop them into large chunks and umma calls me “madichi” (lazyhead). πŸ˜‰ Anyway, this stir fry is very straightforward, with hardly any ingredients involved. The only thing is you shouldn’t be cooking this vegetable with closed lid, or else it overcooks and looses its beautiful green sheen. Off to this simple recipe…




5 from 1 vote

Vendakka Upperi ~ Ladysfinger Stir Fry

Course Vegetarian
Cuisine Malabar
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Rafeeda


  • 500 gm ladyfinger
  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 small onion roughly chopped
  • 2 green chillies sliced
  • 1 sprig curry leaves
  • 1/2 tsp turmeric powder
  • Salt to taste


  • Wash the ladyfinger well. Allow to drain.
  • Spread it across a cloth and pat dry using a kitchen towel till all the moisture is removed.
  • Chop into medium sized pieces and set aside. I normally chop one into two or three pieces.
  • Heat oil in a large saucepan. Splutter the mustard seeds.
  • Add in the onion, chillies and curry leaves and toss briefly.
  • Add in the ladyfinger and turmeric powder and toss. Cook on closed lid, stirring occasionally.
  • Midway, sprinkle in the salt, keep the lid open and cook till done. When done, the ladyfinger will be soft, yet still green enough.
  • Serve warm as side with rice and gravy.


Do not close the lid once it is cooked halfway. The ladysfinger will get too soggy.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74


Join the Conversation

  1. I always love ladyfingers. This is a simple yet very delicious and healthy dish.

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  2. 5 stars
    I love these simple okra stir-frys! So light & healthy. So much better than what we American do to okra (stewed & slimy).

    1. Rafeeda AR Author says:

      I love a good okra stew! So no issues on the sliminess… just that when it is stir fried, that sliminess turns its enemy! Hehe… thanks a lot Bibi…

  3. love this simple stir fry.. too tempting who can say no to this I cannot for sure!

    1. Rafeeda AR Author says:

      Thank you so much Veena…

  4. I often prepare stir fried bhindi but we use mustard oil…looks good

    1. Rafeeda AR Author says:

      Thanks a lot Amrita…

  5. Such a fabulous upperi, just prefect to enjoy with a bowl of hot piping sambar rice.

    1. Rafeeda AR Author says:

      Oh yes, surely akka! Thanks a lot…

  6. Yum. I love to add garlic to mine.

    1. Rafeeda AR Author says:

      Ah, love that addition! Will try next time, Fami…

  7. My fav veggie of always .. Love bhindi cooked in any form.. This upperi is sure delicious when paired with some Sambar and ghee!!

    1. Rafeeda AR Author says:

      Thank you so much Sharmila…

  8. Simple yet delicious upperi, me too love the flavor for coconut oil and often use in all stir fry.

    1. Rafeeda AR Author says:

      I use only coconut oil in all my cooking. It is much healthier and flavorful too… Thanks a lot Sandhiya…

  9. Bhindi fry looks great with bright green color. My kid loves bhindi..I keep cooking once in a week.

    1. Rafeeda AR Author says:

      Even my kids love them… thanks a lot Sarita…

  10. The color looks so bright. Worth the extra effort!

    1. Rafeeda AR Author says:

      Thanks a lot Rajani…

  11. Yours look so bright and green. I roast it to the extent it turns colour, though it is a dry vegetable, mine may not be called a stir fry, though I would love to call it that…:)..

    1. Rafeeda AR Author says:

      Thank you so much Srivalli… πŸ™‚

  12. Okra is one of my daughter’s favorite vegetable. I love that you cooked the curry in coconut oil, I have to try that next time I make okra.

    1. Rafeeda AR Author says:

      Thank you so much Pavani…

  13. Looks so green. Loved the color. I get this color only when I microwave the okra not when fried in stove. IS there any other secret to this?

    1. Rafeeda AR Author says:

      I have mentioned how I keep it green. I don’t cover it and cook otherwise it tends to change color. Thanks a lot Indu…

  14. Love how you retained that green color. Got to try your way. Thanks for this awesome share.

    1. Rafeeda AR Author says:

      Thank you so much Srividhya…

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