Bendakaya fry recipe with step-by-step images. This can be a tempered and sauteed dry dish made with okra, onions and spices. Easy and comforting recipe of okra made in Andhra fashion. 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 elements are additionally sauteed.
There are totally different variations of constructing this Andhra fashion okra fry. What I’m sharing is the best 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 could be added. Even recent grated coconut could be additionally added.
This bendakaya vepudu could be served scorching or heat as a facet dish with sambar, rasam or dal. You may also have it with chapati or paratha. With some gentle chapatis, this Andhra recipe of bendakaya fry additionally makes for a great tiffin field brunch or lunch.
Step-by-Step Information
How you 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. Hold apart.
Earlier than chopping make it possible for there is no such thing as a water or moisture on the okra pods. They need to be totally dried. Additionally the okra needs to be inexperienced and tender.
250 grams bendakaya provides 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 elements:
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal (cut up and husked black gram)
3. Saute until the mustard seeds crackle and the urad dal turns golden.
4. Subsequent add 2 dry purple chilies (damaged and deseeded). Saute for a second or two until the purple chilies change coloration. As a substitute of purple chilies it’s also possible to 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 purple chilli powder and a pinch of asafoetida (hing). For a extra spicy style, you may add 1 teaspoon purple chili powder.
9. Stir and blend the spice powders with the remainder of the elements.
Making bendakaya fry
10. Add the chopped bendakaya and eight to 10 curry leaves.
11. Stir and blend every 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 completed and cooked properly. This takes about 12 to 14 minutes on a low warmth.
16. Garnish with coriander leaves after which Serve bendakaya vepudu scorching as a facet dish with curd-rice, sambar-rice or rasam-rice. You may also serve it with chapati or plain paratha.
It may also be packed for a lunch field with a facet of soppy roti or paratha.
Extra Tasty Bhindi recipes
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bendakaya fry
This Andhra fashion bendakaya fry is a tempered and sauteed dry dish made with okra, onions and spices.
Prep Time 10 minutes
Prepare dinner Time 15 minutes
Whole Time 25 minutes
Chopping okra
Rinse and wipe dry okra (bendakaya) with a clear kitchen towel.
Then slice the okra in rounds of 0.5 to 0.75 inches. Earlier than chopping the okra make it possible for it’s completedly dried and there’s no moisture on them. After chopping the okra hold them apart.
Making masala for bendakaya fry
In a shallow frying pan, warmth oil. Decrease the warmth and add mustard seeds, cumin seeds and urad dal (cut up and husked black gram).
Saute until the mustard seeds crackle and the urad dal turns golden. Be sure to do not burn them.
Subsequent add 2 dry purple chilies (damaged and deseeded). Saute for a second or two until the purple chilies change coloration.
Then add chopped onion. Stir and saute the onions until they flip translucent. stirring usually on low warmth.
Subsequent add turmeric powder, purple chilli powder and a pinch of asafoetida (hing).
Combine the spice powders with the remainder of the elements.
Making bendakaya fry
Then add the chopped okra and eight to 10 curry leaves. Stir and blend every thing.
Add salt based on style. Stir properly once more and saute on a low warmth with out masking the pan with a lid.
Carry on stirring at intervals of three to 4 minutes for uniform cooking.
Swap off the warmth when the okra is completed and cooked properly. This takes about 12 to 14 minutes on a low warmth.
Garnish with coriander leaves after which serve bendakaya fry as a facet dish with curd-rice, sambar-rice or rasam-rice. You may also serve it with chapatis.
- This recipe could be scaled as much as make for extra servings.
- Use recent and tender okra pods. Keep away from fibrous, dense and chewy okra.
- You should use any neutral-flavored oil to make this recipe.
Diet Details
bendakaya fry
Quantity Per Serving
Energy 213 Energy from Fats 126
% Each day Worth*
Fats 14g22%
Saturated Fats 1g6%
Sodium 23mg1%
Potassium 577mg16%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 1625IU33%
Vitamin C 176.4mg214%
Calcium 135mg14%
Iron 1.8mg10%
* % Each day Values are primarily based on a 2000 calorie food regimen.
This Bendakaya Fry Put up from the weblog archives, first revealed in December 2015 has been republished and up to date on December 2022.
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