bendakaya fry recipe with step by step photos – simple and homely recipe of bendakaya fry made 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)
• punjabi bhindi fry

most of the stir fry recipes made with veggies are easy and quick to make. so is this recipe which is not spicy and taste good. in this dish some roasted sesame powder or roasted peanuts can be added. even fresh grated coconut can be also added.

this bendakaya fry 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.

if you are looking for more bhindi recipes then do check:

• bhindi masala
• bharwa bhindi
• bendakaya pulusu (okra gravy with tamarind)
• bhindi rice

bendakaya fry

4.29 from 7 votes

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

andhra style bendakaya fry recipe - tempered and sauteed dry dish made with okra, onions and spices.

Course:side dish

Cuisine:andhra,south indian

Servings:2 to 3

Calories:213kcal

Author:Dassana Amit

INGREDIENTS FOR bendakaya fry

(1 CUP = 250 ML)

• 250 grams okra (bhindi or lady finger or bendakaya) or 2 heaped cups of chopped bhindi
• 2 tablespoon oil
• ½ teaspoon mustard seeds (rai)
• ½ teaspoon urad dal (split husked black gram)
• ½ teaspoon cumin seeds (jeera)
• 2 dry red chilies (sookhi lal mirch) - broken and deseeded
• 8 to 10 curry leaves (kadi patta)
• 1 medium onion or ½ cup chopped onion
• ¼ teaspoon turmeric powder (haldi)
• ½ teaspoon red chilli powder (lal mirch powder)
• pinch asafoetida (hing)
• salt as required
• 1 tablespoon chopped coriander leaves (dhania patta) for garnish

HOW TO MAKE bendakaya fry

chopping bhindi or bendakaya

• rinse and wipe dry all the bendakaya with a clean kitchen towel. 
• then slice the bendakaya in rounds of 0.5 to 0.75 inches. keep aside.

making 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.
• then add the chopped bendakaya 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 bendakaya 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 this andhra style bhindi fry with chapatis.

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how to make bendakaya fry recipe

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.

10. add the chopped bendakaya and 8 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 this andhra style bendakaya fry with chapatis.