bendakaya fry
User Reviews
5
bendakaya fry
Description
Bendakaya fry showcases okra prepared with spices commonly used in South Indian cooking. The recipe begins by carefully drying and slicing fresh okra to ensure it maintains a firm texture without becoming slimy. Tempering mustard seeds, urad dal, cumin seeds, and red chilies in hot oil creates a flavorful base, to which onions and curry leaves are added for sweetness and aroma. Turmeric and chili powder add color and gentle heat, and the okra is cooked in this spiced mixture until tender.
The cooking technique focuses on low to medium heat and frequent stirring to prevent burning and to allow even cooking of the onions and okra. The result is a dry stir-fry with slightly crispy edges and tender interiors of the okra slices. Folded with fresh coriander leaves, it adds brightness to the dish. Bendakaya fry pairs well as a vegetable side alongside rice or Indian breads.
For best results, use fresh, tender okra pods that are free from tough fibers. The recipe calls for neutral cooking oil, mustard seeds, and urad dal to provide subtle texture contrasts. The dry red chilies contribute mild heat but can be adjusted based on preference. This recipe is straightforward and suited for those looking to prepare okra with familiar Indian spices and simple steps.
Ingredients
- 250 grams okra (bhindi or lady finger or bendakaya) or 2 heaped cups of chopped bhindi
- 2 tablespoon neutral cooking oil generic cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (split husked black gram)
- ½ teaspoon cumin seeds
- 2 red chili broken and deseeded, dry
- 8 to 10 curry leaves
- 1 onion or ½ cup chopped onion, medium
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- pinch asafoetida (hing)
- salt as required
- 1 tablespoon Coriander leaves cilantro leaves) for garnish, chopped
Instructions
Chopping okra
- Rinse and wipe dry okra (bendakaya) with a clean kitchen towel.
- Then slice the okra in rounds of 0.5 to 0.75 inches. Before chopping the okra make sure that it is completedly dried and there is no moisture on them. After chopping the okra keep them aside.
Making masala for bendakaya fry
- In a shallow frying pan, heat oil. Lower the heat and add mustard seeds, cumin seeds and urad dal (split and husked black gram).
- Saute till the mustard seeds crackle and the urad dal turns golden. Make sure you don't burn them.
- Next add 2 dry red chilies (broken and deseeded). Saute for a second or two till the red chilies change color.
- Then add chopped onion. Stir and saute the onions till they turn translucent. stirring often on low heat.
- Next add turmeric powder, red chilli powder and a pinch of asafoetida (hing).
- Mix the spice powders with the rest of the ingredients.
Making bendakaya fry
- Then add the chopped okra and 8 to 10 curry leaves. Stir and mix everything.
- Add salt according to taste. Stir well again and saute on a low heat without covering the pan with a lid.
- Keep on stirring at intervals of 3 to 4 minutes for uniform cooking.
- Switch off the heat when the okra is done and cooked well. This takes about 12 to 14 minutes on a low heat.
- Garnish with coriander leaves and then serve bendakaya fry as a side dish with curd-rice, sambar-rice or rasam-rice. You can also serve it with chapatis.
Notes
- Ensure okra pods are completely dry before slicing to reduce slime.
- Use fresh, tender okra for best texture and flavor; avoid fibrous pods.
- Neutral-flavored oils work well for frying without overpowering the spices.
- Adjust the amount of red chili to control the spice level.
- Serve fresh as a side to rice or flatbreads for a traditional meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 23mg | 1% |
| Potassium | 577mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1625IU | 33% |
| Vitamin C | 176.4mg | 196% |
| Calcium | 135mg | 14% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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