andhra style bendakaya fry

Andhra style Bendakaya Fry

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So I have a few friends form Andhra and Telangana(in India) who treat me with spicy, lip-smacking food whenever I visit them and I was inspired to make a few dishes from their cuisine. This is a hot, garlic based ladyfinger side dish which I tried called Bendakaya fry and it was very different from the usual okra fry that we make. We loved it as it was both fragrant and appetizing! Try this out and you’ll be as fascinated as me!!

Tip – washing the okra is not advised as it is a very mushy vegetable. Before using them, wipe each vegetable with a towel or a tissue paper until the moisture leaves.

Ingredients:

  • Sesame Oil – 2 tablespoons 
  • Mustard seeds – 1 teaspoon 
  • Cumin seeds – 1 teaspoon 
  • Onions – 1 medium sized, finely chopped 
  • Curry leaves – 2 sprigs 
  • Bendakaya/okra/lady finger – 3 cups, chopped 
  • Salt to taste 
  • Turmeric powder – 1 teaspoon 
  • Garam masala – 1 teaspoon 

For the masala paste:

  • Garlic cloves – 7 
  • Cumin seeds – 1 teaspoon 
  • Red chilli powder – 2 teaspoons 

Instructions:

  1. Make the masala paste in a blender/mixie by adding in the garlic, cumin seeds, red chilli powder and blend without adding any water until smooth. Keep aside. 
  2. In a wide frying pan or a wok, heat 2 tbsps of sesame oil on medium-high flame and temper mustard and cumin seeds. Add in the chopped onions and curry leaves and saute well for 5 minutes until they’re caramelized. 
  3. Stir in the chopped bendakaya and keep sauteeing in regular intervals for 7-10 minutes until they’re soft and cooked well. (If they’re moist they will turn mushy, so keep stirring until they turn dry.) 
  4. Season with salt and sprinkle turmeric and garam masala. Once combined add in the ground masala paste and mix thoroughly until the essence of the garlic is spread evenly. Saute for 2 minutes before turning off the stove. It goes well with plain white rice or chapati. Enjoy!
spicy bendakaya fry
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