Bendakaya Vepudu

This is another Andhra Style curry recipe. In this dish, okra is fried with all Indian spices and sautéed with some spices like cumin and chilli. If we reduce the spicy, u can take less number of chilli or you can reduce the chilli powder quantity.

This goes very well with rice, roti, bread, chapatti…

Ingredients

Bendakaya/Bhindi/Okra/Lady’s Finger/Vendaikkai – 250 g (Chopped)

Finely chopped Onion – 1 (big)
Red Chilli Powder – 2 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Garlic Cloves - 5, lightly crushed

Asafoetida - 1/2 tsp

Dry red chilies - 2,

Turmeric powder - 1/4 tsp

Lemon Juice – 1 tsp

Curry leaves - 1 sprig

Salt to taste

Oil - 1 1/2 tsp

Method

Wash the okra, dry them, chop tip and tail ends. Chop into 1/2" pieces.

In a pan, heat oil. Once the oil is hot, reduce heat to medium flame, add the mustard seeds.

Let them splutter, add the cumin seeds and let them brown. Add the curry leaves, dry red chilies and garlic cloves, stir them for few seconds.

Add the chopped onions and saute till transparent. Add the okra and turmeric powder and combine.

Saute on medium high heat for 3-4 minutes. Reduce to low flame. Add a tbsp lemon juice and let it cook for 4-5 minutes.

Add chilli powder and reduce flame and cook till the okra turns soft. Season with salt and turn off flame.

Serve hot with steamed rice or rotis.