Ladies Finger Curry | Bendakaya Kura | Okra Sabzi

Today I am sharing a very simple Ladies finger curry( Bendakaya Kura) which is typically Andhra style and it goes well with plain steamed rice.You can check another version of Bhindi Curry here which is equally delicious and pairs nicely with roti/chapati.

Ladies Finger Curry | Andhra style Bendakaya Kura Recipe:

(Serves 2-3)

Ingredients:

250 gms Ladies finger/Okra(Bendakaya)

1 big Onion,roughly chopped

2 small Tomatoes,finely chopped

1 tbsp Curd (optional)

2 tsp Coriander powder

1/2 tsp Cumin powder

3/4 tsp Red chili powder

a sprig of Curry leaves

2 tsp Chana dal

1 tsp Urad dal

1/2 tsp Mustard seeds

Salt to taste

Method:

• Wash and wipe ladies fingers and pat them dry.Try to remove all the moisture from the ladies fingers,this will reduce the sliminess of the curry.
• Trim the edges and cut them into thin roundels.
• Heat oil in a kadai and crackle mustard seeds and add urad dal and chana dal and fry for a minute.
• Add curry leaves,chopped onions and fry until they turn pink.
• Add chopped ladies finger and fry for 3-4 minutes.
• Add chopped tomatoes and curd and fry well.The addition of curds reduces the sliminess of okra.
• You can cook this on open flame for another 7-8 minutes,this process will also retain the green color of ladies finger after getting cooked. (or) You can cover the kadai with lid and add water over it and steam cook the curry for 10-12 minutes.In this process we might loose the green color of okra.
• Add red chili powder,coriander,salt and cumin powder and fry again for 2 minutes.

Serve it hot with Rice/Roti/Chapati.

 Notes:

1. You can even add Garam masala in the recipe if you like.
2. You can add 2-3 roughly chopped garlic pods in the recipe while sauteing onions.

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Simple Ladies Finger Curry | Bhindi Sabzi | Okra Curry

Ladies finger tops in my list of vegetables and I like it in any form.While I was a kid, I was never fussy about any vegetable and I used to eat all kinds of veggies.My mom made sure that we never have aversion to any vegetable or greens and I am really proud about it now.It is always challenging for me to cook with vegetables, as TH is not fond of many vegetables which makes my choice limited and so I end up repeating the vegetables.The only way we don't get bored is to make various varieties of these vegetables.One of them is, 'Bhindi', which I cook very often.I prefer to cook, dry varieties with bhindi rather than the gravy kind.This is one of the most basic curry recipes with bhindi which I often cook at home.I feel the more simpler is this curry,it tastes better.Hence I do not add any masalas to this curry other than salt and spices.This recipe would be of great help to beginners, as I have mentioned few tips to handle this slimy okra. I hope it helps!!

Simple Bhindi Curry | Sukhi Bhindi Recipe:
(Serves 2)

Ingredients:
250gms Bhindi(Ladies finger,Okra)
2 medium Onions or 15 Small Shallots
2 Green chillies
2 tbsp chopped Coriander
1/2 tsp Black pepper powder or 3/4 tsp Red chili powder
1/2 tsp Sugar
1/2 tsp Cumin seeds
3-4 tbsp Oil
Salt to taste
Method:

• Wash and wipe the ladies fingers using a dry cloth.Make sure that no moisture is left on them,otherwise they will turn slimy while cooking.
• Cut ladies finger into 1" pieces and again cut each piece lengthwise into two pieces.You can cut them into 1/2" roundels or cut them into diagonal pieces,it is your wish to cut them.I cut them according to my mood while chopping them.If you can chop them ahead,say a couple of hours before it is still better as it reduces the sliminess of ladies finger.
• Roughly slice onions into small pieces,if you are using shallots remove the skins and keep them aside.Also slit green chillies into 2 pieces.
• Heat 1 tbsp oil in a thick bottomed kadai/pan and crackle cumin seeds,green chillies and add chopped coriander leaves and then add sliced onions and fry well until they turn pink.Add little salt enough for the onions and remove them and keep aside.
• Heat 2-3 tbsp oil in the same kadai/pan and add chopped ladies fingers and fry on high flame for 2-3 mins stirring occasionally.
• Add sugar to it and reduce the flame and fry for 6-8 mins until bhindi is cooked.Sugar will help in retaining the green color of ladies finger.Ladies finger cook very fast,you need not to wait until the color is changed.
• Once the sliminess of bhindi is gone add salt and pepper powder/red chili powder to it and also add fried onions and give a good stir and fry for another minute.

Serve it hot with roti/rice.
Notes:

1. To reduce the sliminess of okra,you need to wipe the okra clean.You can even add a tsp of curd while frying okra which also helps.
2. You can add masalas like 1/4 tsp Garam masala ,1/2 tsp amchur powder along with red chili powder/pepper powder in the recipe.
3. The addition of coriander leaves gives a nice aroma to the curry.However it is optional to use them if you don't have them in hand.
4. If you are using shallots in the recipe,soak them in water for sometime which helps in easy peeling.
5. Frying Ladies finger consumes lot of oil ,you can prepare the same curry with less oil but takes lot of time.If you want a low cal version,add 1 tbsp oil to chopped ladies fingers and microwave it for 3-4 mins on HIGH and then follow the same procedure.This way it would consume less oil and also cooks fast.

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Eggplant and Okra Bajjis(Fritters) with Chili-Garlic Stuffing...FF-TT # 6

This week's entry is sent to me by Savitha. I loved this entry totally,I have tasted brinjal bajji and I quite liked it but never tasted okra bajji and I am quite tempted to make it soon.
A couple of bajjis and a steaming cup of tea,what else can anyone asks for on a cold winter evening?Try this simple yet different and tasty bajjis which are perfect for these winters.The stuffing inside the bajjis makes it even more tastier.

Eggplant and Okra Bajji(Bonda) with Chilli Garlic Stuffing Recipe:
(makes 10+10 bajjis)

Ingredients:
10 baby Eggplants/Brinjals,pick small ones
10 Okra,small ones
Oil,to deep fry

for Batter:
1 1/2 cups Besan/Chickpea flour
3/4 cup Rice flour
1 tsp Red chilli powder
a pinch of Hing
1/4 tsp Baking soda
5 tsp hot Oil
Salt to taste

for Stuffing mixture:
1/2 cup grated dry Coconut
2tsp Daliya/Fried gram
4-5 pods of garlic
7-8 Red chillies
Salt to taste

Method:

• Grind all the items together mentioned under 'for stuffing mixture' to a smooth powder and keep it aside.
• Wash and dry all the Eggplants and Okra well.

• Slit eggplants into 4 quarters without taking out the stem of the eggplant.
• Slit the Okra vertically in the middle.
• Deep fry all the eggplants and okras in the oil until it becomes soft and tender.Drain them on the kitchen towel to remove excess oil.
• Let it cool for sometime and then fill the eggplant and okra with stuffing mixture.

• Mix all the items(mentioned under 'for Batter') well and make it into a smooth paste by adding water.The consistency should be like idly batter consistency and make sure u don't add too much water at once.
• Mean while heat oil for deep frying.
• Hold the tips of okras and stems of eggplants and dip each of them in batter and individually and drop them slowly into hot oil and deep fry them till it becomes golden brown in color on medium flame.

Serve them hot with mint and tamarind chutney.

Serving Suggestion:

• You can slit them in between and stuff with finely chopped onions,grated carrot and coriander.Squeeze a dash of lemon and sprinkle a pinch of salt and serve them.

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Bhindi(Okra) Fry

This is so simple to prepare and made with very few ingredients and yet tastes divine with hot rice and rasam.

Ingredients:
1/2 kg Bendi(Okra)
1 tsp red chilli powder
7-8 garlic pods
2-3 tbsp oil
salt
Method:
Cut Okra finely into rounds and keep it aside for 2-3 hrs.(If it is dried properly,it does not take much time to fry).Heat oil fry chopped bendi for 15-20 mins on a low flame till its done,add crushed garlic,salt,red chilli powder and fry for another 5-8 mins.
Serve hot with rice and papad.

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