Bendakaya Vepudu

1. 1
   prep · ~15 min

   Prep the okra and onions.

   1.Wash the okra and dry it completely with a clean kitchen towel.

   2.Trim the ends and slice the okra into thin rounds.

   3.Slice the onion thinly and slit the green chilies.

   TIPDry okra cooks better and stays less slimy in the pan.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and curry leaves and cook for a few seconds until fragrant.
3. 3
   saute · ~5 min

   Cook the onions and chilies.

   Add the onion and green chilies to the pan and cook until the onion turns soft and lightly golden.

4. 4
   saute · ~10 min

   Cook the okra.

   Add the okra and turmeric powder. Mix well and cook uncovered over medium heat, stirring every 2 to 3 minutes, until the okra loses most of its stickiness and turns tender.

   TIPDo not cover the pan, or the okra will steam and become sticky.
5. 5
   saute · ~4 min

   Season the fry.

   Add red chili powder, coriander powder, and salt. Mix gently and cook for 3 to 4 minutes more until the spices coat the okra well and a few edges turn lightly crisp.

6. 6
   garnish

   Finish with lemon juice.

   Turn off the heat and drizzle in the lemon juice. Toss once to combine.

7. 7
   serve

   Serve hot.

   Serve Bendakaya Vepudu hot as a side with rice, rasam, sambar, or chapati.

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