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A classic Andhra-style crispy okra stir-fry that's delightfully crunchy and spiced just right. This simple side dish, known locally as Bendakaya Vepudu, comes together quickly and is the perfect way to enjoy okra without any sliminess.
For 4 servings
Prep the Okra: Wash the okra thoroughly. Pat them completely dry with a clean kitchen towel or let them air dry for an hour. This step is critical to prevent a slimy texture. Once bone dry, trim the top and tail of each okra and chop them into 1/4-inch thick rounds.
Temper the Spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely. Then, add cumin seeds, urad dal, and chana dal. Sauté for about a minute until the dals turn a light golden brown.
Sauté Aromatics: Add the broken dried red chillies and curry leaves, and sauté for a few seconds until fragrant. Immediately add the finely chopped onion and crushed garlic. Sauté for 3-4 minutes until the onions become soft and translucent.
Cook the Okra: Add the chopped okra to the pan, spreading it in a single layer as much as possible. Mix gently to coat with the tempering. Cook uncovered on a medium-low flame for 15-20 minutes, stirring occasionally (every 4-5 minutes). The initial sliminess will disappear, and the okra will start to shrink and become crisp. Avoid over-stirring.
Add Spices and Salt: Once the okra is well-cooked, tender, and crispy at the edges, reduce the heat to low. Add the turmeric powder, red chili powder, and salt. Gently toss everything together to ensure the okra is evenly coated with the spices. Cook for another 2 minutes.
Finish and Serve: Turn off the heat. Squeeze the fresh lemon juice over the fry and give it a final mix. Serve the Bendakaya Fry hot as a side dish with steamed rice and sambar, dal, or rasam.
A classic Andhra-style crispy okra stir-fry that's delightfully crunchy and spiced just right. This simple side dish, known locally as Bendakaya Vepudu, comes together quickly and is the perfect way to enjoy okra without any sliminess.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 173.25 calories per serving with 3.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add 2 tablespoons of coarsely crushed roasted peanuts or cashews along with the spice powders in the final step.
Stir in 2-3 tablespoons of desiccated or freshly grated coconut at the end for a classic South Indian touch.
For an extra crispy coating, sprinkle 1 tablespoon of besan over the okra after it has been cooking for about 10 minutes and toss to coat.
Add 1/2 teaspoon of garam masala or sambar powder along with the red chili powder for a different flavor profile.
Okra is an excellent source of dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
This dish contains antioxidants from okra, garlic, and turmeric. These compounds help protect your body from damage by harmful free radicals.
The fiber in okra can help stabilize blood sugar levels by slowing the rate at which sugar is absorbed from the intestinal tract.
Okra is a good source of Vitamin C, an essential nutrient that strengthens the immune system. Garlic and turmeric also have immune-boosting properties.
The most crucial step is to ensure the okra is completely dry before you start chopping. Wash and pat it dry with a towel, or let it air dry for an hour. Also, never cover the pan while cooking and add salt only at the very end.
Yes, it can be a healthy side dish. Okra is low in calories and a great source of dietary fiber, vitamins C and K. This recipe uses shallow frying, which is healthier than deep frying. To make it even healthier, you can reduce the amount of oil used.
A single serving of Bendakaya Fry (approximately 1 cup or 135g) contains around 120-150 calories, depending on the amount of oil used. Most calories come from the oil and the okra itself.
Absolutely. For a simpler, sattvic version, you can skip the onion and garlic. The tempering with dals and spices will still provide plenty of flavor.
It pairs wonderfully with a traditional South Indian meal of steamed rice, sambar, rasam, or pappu (dal). It also goes well with rotis or chapatis.
While fresh okra is highly recommended for the best crispy texture, you can use frozen cut okra. Do not thaw it first. Add the frozen okra directly to the hot pan and cook for a longer duration until all moisture evaporates and it turns crispy.
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