Bendakaya Fry » Dassana’s Veg Recipes

Bendakaya fry recipe with step-by-step photographs. It is a tempered and sauteed dry dish made with okra, onions and spices. Easy and comforting recipe of okra made in Andhra type. It makes for a wholesome and satisfying meal when paired with chapati, raita or a easy meal of sambar and rice.

Bendakaya fry or Bendakaya vepudu interprets to okra fry. Don’t get misled by the phrase fry. Right here the phrase ‘fry’ doesn’t imply deep frying. However sauteing the okra till it’s completely cooked. In addition to okra the opposite substances are additionally sauteed.

There are totally different variations of creating this Andhra type okra fry. What I’m sharing is the only model. I’ve already shared few extra variations of bhindi fry like:

A lot of the stir fry recipes made with veggies are straightforward and fast to make. So is that this recipe which isn’t spicy and tastes good. On this dish, some roasted sesame powder or roasted peanuts will be added. Even contemporary grated coconut will be additionally added.

This bendakaya vepudu will be served sizzling or heat as a facet dish with sambar, rasam or dal. You may as well have it with chapati or paratha. With some mushy chapatis, this Andhra recipe of bendakaya fry additionally makes for a great tiffin field brunch or lunch.

Step-by-Step Information

How one can make Bendakaya Fry

1. Rinse and wipe dry 250 grams bendakaya (okra or bhindi) with a clear kitchen towel. Then slice the bendakaya into rounds of 0.5 to 0.75 inches. Preserve apart.

Earlier than chopping guarantee that there isn’t any water or moisture on the okra pods. They need to be completely dried. Additionally the okra ought to be inexperienced and tender.

250 grams bendakaya offers about 2 heaped cups of chopped bendakaya.

2. in a shallow frying pan, warmth 2 tablespoons of oil. Decrease the warmth and add the next substances:

• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon urad dal (break up and husked black gram)

3. Saute until the mustard seeds crackle and the urad dal turns golden.

4. Subsequent add 2 dry pink chilies (damaged and deseeded). Saute for a second or two until the pink chilies change colour. As an alternative of pink chilies you may as well add slit or chopped 1 to 2 inexperienced chilies.

5. Then add ½ cup chopped onion.

6. Stir and blend properly.

7. Saute the onions until they flip translucent stirring usually on low warmth.

8. Then add ¼ teaspoon turmeric powder, ½ teaspoon pink chilli powder and a pinch of asafoetida (hing). For a extra spicy style, you may add 1 teaspoon pink chili powder.

9. Stir and blend the spice powders with the remainder of the substances.

Making bendakaya fry

10. Add the chopped bendakaya and eight to 10 curry leaves.

11. Stir and blend every little thing.

12. Add salt as per style.

13. Stir and blend properly once more and saute on a low warmth with out masking the pan with a lid.

14. Carry on stirring at intervals of three to 4 minutes for uniform and even cooking.

15. Swap off the warmth when the bendakaya is finished and cooked properly. This takes about 12 to 14 minutes on a low warmth.

16. Garnish with coriander leaves after which Serve bendakaya vepudu sizzling as a facet dish with curd-rice, sambar-rice or rasam-rice. You may as well serve it with chapati or plain paratha.

It will also be packed for a lunch field with a facet of sentimental roti or paratha.

Extra Tasty Bhindi recipes

Please remember to price the recipe within the recipe card or depart a remark beneath if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Bendakaya Fry Publish from the weblog archives, first printed in December 2015 has been republished and up to date on December 2022.