Bhendi (Marathi)=Okra (American English) = Ladies finger (British English) =Bhindi (Hindi)=Bendakaya (Telugu). This is a very simple recipe made by stir-frying okra with Indian spices and herbs.
Ingredients:
- 1/4 kg Okra/bhendi
- 1/2 Onion- sliced
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ¼ tsp Turmeric powder
- 1 tsp Red chili powder
- Curry leaves
- 1 tsp lemon juice
- 2 tbsp roasted peanut powder
- 2 tbsp grated coconut
- Salt to taste
- 1 tbsp Cooking Oil
- Cilantro
Method:
- Wash the okra, dry them, chop them into round pieces. Okra should be completely dry before cutting them to avoid stickiness.
- Heat oil in a cooking pan.
- Once the oil is hot, add the mustard seeds, and cumin seeds and let them crackle.
- Add the curry leaves.
- Add the chopped onions and saute till transparent.
- Add the okra pieces. If you want this curry not be sticky, you can add green chili pieces at this point.
- Add turmeric powder, red chili powder, and lemon juice. Adding lemon juice at this point makes the curry less sticky.
- Add salt, peanut powder, coconut, and mix well.
- DO NOT COVER IT.
- Cook it until okra softened.
- Garnish it with cilantro.
Serve hot with steamed rice or roti.
Back to Savi’s Kitchen!