|1.||Bendakaya / vendakka / okra / vendakka / bendekaayi / ladies finger 1/4 Kg|
|2.||Oil 3-4 teaspoons|
|3.||Mustard 1/2 teaspoon|
|4.||Curry leaves 1 sprig
Curry leaves have vitamin A, which is necessary for eye health.
Read more about the Benefits of Curry Leaves in the blog.
|6.||Red chili powder 1 teaspoon or to taste|
|7.||Dhania powder 1/2 teaspoon|
powder 1/4 teaspoon
Blog Post: What are the Benefits of Turmeric?
|9.||Lemon juice 1/2 teaspoon|
|10.||Tamarind paste to taste|
|11.||Salt to taste|
|12.||Fresh coriander leaves, chopped|
|1.||Coconut pieces 2 tablespoons|
|2.||Kasakasa / gasagase / poppy seeds 1 teaspoon|
|3.||Gulla senagapappu / roasted gram dal 2 teaspoons|
|4.||Onion pieces 2 tablespoons|
the bendakayas / okras 2-3 times in water.
Drain the water completely.
on a kitchen towel or paper towels.
Pat the bendakayas dry with another towel.
To dry these further, and if you have time, set the bendakayas aside for about 10 minutes.
Drying reduces the stickiness of bendakayas.
the top part.
the bendakaya or vendakka into thin slices.
To reduce the cutting time:
Hold 6-8 bendakayas with your fist of one hand and cut these, with a knife, using the other hand.
Heat a thick bottomed kadai or a non-stick
and 1-2 teaspoon(s) of
Set the flame to low.
Fry till some brown spots appear.
Do not mix continuously, because the stickiness will increase.
juice or a
teaspoon of curd, to reduce the stickiness.
As you fry, the bendakaya pieces will first stick together and then will separate.
grind the coconut, kasakasa and
roasted gram dal.
Add onion, tomato and water.
Grind to a paste.
Add onion and curry leaves. Fry till the onion becomes soft.
Add chili, dhania and turmeric powder. Mix.
Add the masala paste.
Fry for a minute.
Add salt and tamarind paste. Add water, whose quantity depends on the thickness of the gravy you desire.
Cook till the bendakaya becomes soft.
chopped coriander leaves.
Switch off the stove.
curry, vendakka curry or lady finger
curry is ready.
you do not want to fry bendakaya, add it
directly to onion in Step 9, after onion is half-cooked.
Fry for 2-3 minutes, then continue from Step 10.
|2.||To reduce the stickiness of the bendakaya further, cook without covering the kadai, in Step 10.|