|1.||Bendakaya / vendakka / okra / vendakka / bendekayi / ladies finger, sliced 2 cups (heaped)|
|2.||Oil 1 tablespoon|
|3.||Mustard 1/2 teaspoon|
|4.||Jeera / cumin seeds 1/2 teaspoon|
Tamarind juice 1 teaspoon or to taste
Lemon juice 1/2 teaspoon or to taste
|7.||Coriander leaves for garnishing|
Refer to 1 to 4 steps in Bendakaya Curry for info on how to wash and chop the bendakayas.
Wash, dry and cut bendakaya into thin slices.
oil in a non-stick pan.
Add mustard and jeera when the oil becomes hot. Fry till the jeera
turns to golden brown.
Fry 3-4 minutes or till they are half-cooked.
Add tamarind juice. Mix.
Cook till the bendakaya, okra or bhindi becomes soft.
copra, chilies and garlic to a mixer jar.
Dry grind to a coarse powder.
the ground masala and salt to the bendakaya
Cook till the bendakaya absorbs salt and the copra becomes crispy.
with coriander leaves.
Bendakaya vepudu, okra stir fry, or bhindi curry is ready.
|1.||Sprinkle water if the bendakaya slices become too dry in STEP 5.|
|2.||Bendakayas that are not fresh may take more time to cook. As a result, the bendakayas may burn. To avoid this, sprinkle some water on them, in Step 5.|