My dad suggested that I could make some kondattams & store them in containers.
So, as per his advice, I marinated thinly sliced okra with some salt. Then I placed the marinated okra in a single layer on a plate in a hot sunny spot of my patio.
The vendekka is now completely dry & can be stored in an airtight conatiner.
They can be deep fried in hot oil for a crispy side dish with rice.