5 from 12 votes
bendakaya fry
Bendakaya fry is a simple stir-fried okra dish featuring sliced okra cooked with mustard seeds, urad dal, cumin seeds, dry red chilies, curry leaves, and onions. The okra is first dried thoroughly before slicing to avoid sliminess, then sautéed with aromatic spices and a pinch of turmeric and chili powders. This results in a dish with a delicate balance of mild heat and earthy flavors. It can be served as a side dish alongside rice or flatbreads.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
2
to 3
Calories:
213 kcal
Course:
Side Dish
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 to 3
Amount Per Serving
Calories 213
% 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.