Back in childhood days, I loved Bendakaya/Okra. It was among my favorite veggies. I liked it as a curry,as a fry and even as a pulusu (tangy soup). But, ever since I got to cooking I realized it is so messy to cook them. The stickiness often makes me avoid picking it up at the grocery store. But, when I do overlook the messiness and cook them I sure love it. The okra when fried are soft yet crispy and the peanuts adds a nice crunch to this dish. This fry is pretty easy to make and goes perfectly well with rotis/chapathis for any meal of the day.
Prep time: 15 mins (to cut the okra)
Cook time: 20 to 25 mins
- Bendakaya/Okra/Lady’s Finger – 1n1/2 lbs
- Peanuts – 1/2 cup – lightly toasted
- Green Chillies – 4 – finely chopped
- Curry Leaves – a fistful ~ 8 to 10 leaves
- Garlic – minced/grated – 1 clove
- Cumin seeds – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Red Chilli powder/Paprika – 1 tsp
- Lime juice – 1 tsp
1. Wash the okra well under running water. Pat them dry with a paper towel – this will necessary to make it less sticky and soggy when they are chopped and cooked. After they are dry, chop it up horizontally and set aside.
2. Take a wide pan and heat about 2 to 3 tsps of oil. Add cumin seeds, mustard seeds, curry leaves and chopped green chillies. Saute for a minute or two. Add the peanuts now and let them toast a little to a pale brown color.
3. Now, add the chopped okra to the pan. Saute on medium heat until the okra turn brown. It will take at-least 20 mins for the okra to be properly done. Half way through it, add the spices – turmeric powder, red chilli powder/paprika and salt. Mix well and let them fry until done. Keep checking in between and saute them very lightly as they become mushed overtime.
4. When done, check for salt, drizzle a tsp of lime juice and remove into a serving dish.
Make some warm chapathis to go with this beautiful and tasty dish and enjoy your meal!
- I don’t use onions in this fry as I find that they make the fry a little watery and mushy.