Bendakaya fry recipe with step by step photos. This is a tempered and sauteed dry dish made with okra, onions and spices. Simple and homely recipe of okra made in Andhra style.
Bendakaya fry Or Bendakaya vepudu translates to okra fry. there are different versions of making this Andhra style okra fry. What I am sharing is the simplest version. I have already shared few more versions of bhindi fry like:
- Kurkuri bhindi
- Ladies finger fry – North Indian style.
- Bhindi fry – Punjabi style.
Most of the stir fry recipes made with veggies are easy and quick to make. So is this recipe which is not spicy and tastes good. In this dish, some roasted sesame powder or roasted peanuts can be added. Even fresh grated coconut can be also added.
This bendakaya vepudu can be served as a side dish with sambar, rasam or dal. You can also have with chapatis. With some soft chapatis, this Andhra recipe of bendakaya fry also makes for a good tiffin box brunch or lunch.
How to make bendakaya fry
1. Rinse and wipe dry 250 grams bendakaya (okra or bhindi) with a clean kitchen towel. Then slice the bendakaya to rounds of 0.5 to 0.75 inches. Keep aside. 250 grams bendakaya gives about 2 heaped cups of chopped bendakaya.
2. in a shallow frying pan, heat 2 tbsp of oil. Lower the flame and add ½ tsp mustard seeds, ½ tsp cumin seeds & ½ tsp urad dal (split and husked black gram).
3. Saute till the mustard seeds crackle and the urad dal turns golden.
4. Next add 2 dry red chilies (broken and deseeded). Saute for a second or two till the red chilies change color. Instead of red chilies you can also add slit or chopped 1 to 2 green chilies.
5. Then add ½ cup chopped onion.
6. stir well.
7. Saute the onions till they turn translucent.
8. Then add ¼ turmeric powder, ½ tsp red chilli powder and a pinch of asafoetida. for a more spicy taste, you can add 1 tsp red chili powder.
9. Mix the spice powders with the rest of the ingredients.
Making bendakaya fry
10. Add the chopped bendakaya and 8Â to 10 curry leaves
11. Mix everything.
12. Add salt.
13. stir well again and saute on a low flame without covering the pan with a lid.
14. keep on stirring at intervals of 3 to 4 minutes for uniform cooking.
15. switch off the flame when the bendakaya is done and cooked well. This takes about 12 to 14 minutes on a low flame.
16. garnish with coriander leaves and then Serve bendakaya vepudu as a side dish with curd-rice, sambar-rice or rasam-rice. You can also serve it with chapatis.
More Bhindi recipes
bendakaya fry
Ingredients
- 250 grams okra (bhindi or lady finger or bendakaya) or 2 heaped cups of chopped bhindi
- 2 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (split husked black gram)
- ½ teaspoon cumin seeds
- 2 dry red chilies - broken and deseeded
- 8 to 10 curry leaves
- 1 medium onion or ½ cup chopped onion
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- pinch asafoetida (hing)
- salt as required
- 1 tablespoon chopped coriander leaves (cilantro leaves) for garnish
Instructions
chopping okra
- Rinse and wipe dry okra (bendakaya) with a clean kitchen towel.Â
- Then slice the okra in rounds of 0.5 to 0.75 inches. Keep aside.
making masala for bendakaya fry
- In a shallow frying pan, heat 2 tbsp of oil. Lower the flame and add ½ tsp mustard seeds, ½ tsp cumin seeds & ½ tsp urad dal (split and husked black gram).
- Saute till the mustard seeds crackle and the urad dal turns golden.
- Next add 2 dry red chilies (broken and deseeded). Saute for a second or two till the red chilies change color.
- Then add ½ cup chopped onion. Stirand saute the onions till they turn translucent.
- Next add ¼ turmeric powder, ½ tsp red chilli powder and a pinch of asafoetida.
- Mix the spice powders with the rest of the ingredients.
making bendakaya fry
- Then add the chopped okra and 8 to 10 curry leaves. Mix everything.
- Add salt. Stir well again and saute on a low flame without covering the pan with a lid.
- Keep on stirring at intervals of 3 to 4 minutes for uniform cooking.
- Switch off the flame when the okra is done and cooked well. This takes about 12 to 14 minutes on a low flame.
- Garnish with coriander leaves and then serve bendakaya fry as a side dish with curd-rice, sambar-rice or rasam-rice. You can also serve it with chapatis.
For 1/2 kg bhindi , do I have to double all the ingredients like onion, chillli, salt etc.
Not just for this recipe, I’m asking in general…for all ur recipes if I take half kg of vegetable do I have to double all the ingredients that go in??
for this recipe, you can double the ingredients. but it may not work for all the recipes. reason being recipes like curries, gravies, biryanis are complex in terms of flavors, textures and taste. so the method of andaaz (approximation) is used. for these recipes, spice powders or spices can go awry when doubled or tripled and will unbalance the entire dish. hope this helps.
yum! loved it and it was so easy
Skipped the curry leaves because i didn’t have them stocked at the time. And yet the dish turned out pretty good. Simple and tasty. Thanks.
Welcome Nilanjana. Nice to know this.
Nice recipe.. thankq 🙂
Welcome Sucherita
Supper fast & very easy…:) 🙂
thanks 🙂