A delightful Odia classic where crispy fried okra swims in a light, tangy yogurt curry. This comforting dish is seasoned with a simple tempering and is a perfect accompaniment to steamed rice.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
233cal
6gprotein
14gcarbs
18g
Ingredients
250 g Okra (Washed, dried, and cut into 1-inch pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and delicious North Indian stir-fry where tender okra is cooked with onions and aromatic spices until perfectly crisp and not slimy. A quick and easy side dish that pairs wonderfully with roti or dal.
About Bendi Kadi, Steamed Basmati Rice and Bhindi Fry
Crispy fried okra with tangy Bendi Kadi & rice
– a flavorful, gut-friendly comfort food!
This konkani dish is perfect for lunch. With 672.0799999999999 calories and 14.62g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (Finely grated)
2 pcs Green Chili (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance tanginess)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Kadi Base
In a mixing bowl, add the curd, besan (chickpea flour), and turmeric powder.
Whisk thoroughly to create a smooth, lump-free paste.
Gradually pour in 2 cups of water while continuing to whisk, ensuring the mixture is thin and consistent. Set this yogurt base aside.
2
Fry the Okra
Heat 3 tablespoons of oil in a kadai or deep pan over medium heat.
Add the chopped okra. Sauté for 8-10 minutes, stirring occasionally, until the okra is cooked, lightly browned, and no longer slimy.
Once cooked, remove the fried okra from the pan and set it aside on a plate.
3
Prepare the Tempering (Tadka)
In the same pan, add the remaining 1 tablespoon of oil.
Once the oil is hot, add the mustard seeds and allow them to splutter for about 30 seconds.
Add the cumin seeds, broken dried red chilies, asafoetida, and curry leaves. Sauté for another 30 seconds until the spices are fragrant.
4
Cook the Kadi
Add the grated ginger and slit green chilies to the tempering and sauté for one minute.
Reduce the heat to its lowest setting. Slowly pour the prepared yogurt-besan mixture into the pan, stirring constantly to prevent it from curdling.
Add salt and sugar. Continue to cook on low heat, stirring continuously, for 5-7 minutes until the kadi comes to a gentle boil and thickens slightly. The raw smell of besan should disappear.
5
Combine and Serve
Once the kadi has reached the desired consistency, add the fried okra to the pan.
Allow it to simmer gently for 2-3 minutes, so the okra can absorb the flavors of the curry.
Garnish with freshly chopped coriander leaves. Serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Okra (Tender and fresh, also known as Bhindi)
2 medium Onion (Thinly sliced)
3 tbsp Mustard Oil (Can substitute with any vegetable oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
2 pcs Green Chili (Slit lengthwise, optional)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Dry Mango Powder (Also known as Amchur)
1 tsp Salt (Or to taste, add at the end)
0.5 tsp Garam Masala (Optional, for finishing)
Instructions
1
Prepare the Okra (10 minutes)
Wash the okra thoroughly under running water.
Spread them on a clean kitchen towel and pat them completely dry. This is the most critical step to prevent a slimy dish. Let them air dry for 15-20 minutes if you have time.
Once dry, trim off the top crown and the bottom tip of each okra.
Chop the okra into 1/2-inch thick rounds.
2
Sauté Aromatics (5 minutes)
Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the asafoetida, followed by the thinly sliced onions and slit green chilies.
Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
3
Cook the Okra (10-12 minutes)
Add the chopped okra to the pan, spreading it in a single layer as much as possible.
Stir gently to coat with the oil and onions. Do not cover the pan.
Cook for 10-12 minutes on medium heat, stirring every 2-3 minutes. Allow the okra to get slightly browned and crisp at the edges. The sliminess should disappear during this process.
4
Add Spices (3 minutes)
Once the okra is tender and no longer slimy, reduce the heat to low.
Add the turmeric powder, red chili powder, and coriander powder. Stir gently to coat the okra evenly.
Cook for 1 minute to toast the spices.
Now, add the dry mango powder and salt. Mix well. Adding salt at the end prevents the okra from releasing moisture and becoming slimy.
5
Finish and Serve
Cook for another 2 minutes, allowing all the flavors to meld.
Sprinkle the optional garam masala over the top and give it a final stir.
Turn off the heat and serve the Bhindi Fry hot with roti, paratha, or as a side dish with dal and rice.
