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A delightful Karnataka-style okra stir-fry that's crispy, flavorful, and never slimy. Sautéed with fragrant spices and finished with fresh coconut, it's a perfect side dish for rice and sambar or warm rotis.
For 4 servings
Prepare the Okra: Wash the okra and pat it completely dry with a kitchen towel. This is the most critical step to prevent a slimy palya. Once bone dry, trim the tops and tails, then slice into 1/4-inch thick rounds.
Prepare the Tempering (Oggarane): Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Sauté the Dals and Aromatics: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes until they turn a light golden brown. Then, add the broken dried red chillies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Cook the Okra: Add the chopped okra to the pan. Stir gently to coat with the tempering spices. Spread the okra in a single layer as much as possible and cook uncovered on medium to medium-high heat for 12-15 minutes. Stir only occasionally to allow the okra to get crispy and brown. The sliminess will reduce and disappear as it cooks.
Add Spices: Once the okra is cooked through, tender, and lightly browned at the edges, add the turmeric powder, sambar powder, and salt. Mix gently to combine and cook for another 2 minutes for the raw spice flavors to mellow.
Finish and Garnish: Turn off the heat. Add the fresh grated coconut, powdered jaggery (if using), and lemon juice. Give it a final gentle mix. Garnish with finely chopped coriander leaves and serve hot.
A delightful Karnataka-style okra stir-fry that's crispy, flavorful, and never slimy. Sautéed with fragrant spices and finished with fresh coconut, it's a perfect side dish for rice and sambar or warm rotis.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 178.53 calories per serving with 3.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Sauté one finely chopped onion after the tempering until translucent, then proceed with adding the okra.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the grated coconut for extra texture and flavor.
Instead of sambar powder, you can use vangi bath powder or a simple mix of red chilli powder and coriander powder.
Add 2-3 cloves of minced garlic along with the curry leaves in the tempering for a pungent aroma.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
The mucilage (the 'slimy' substance) in okra, along with its fiber content, helps soothe the digestive tract and feeds beneficial gut bacteria, promoting a healthy gut microbiome.
This dish is a good source of Vitamin C, an antioxidant that boosts the immune system, and Vitamin K, which is essential for blood clotting and bone health.
Spices like turmeric, mustard seeds, and asafoetida not only add flavor but also offer anti-inflammatory and digestive benefits.
The most important step is to wash and thoroughly dry the okra before chopping. Any moisture will cause sliminess. Also, cook it in an open pan without a lid and add salt only at the end of the cooking process.
Yes, it is a very healthy dish. Okra is rich in fiber, vitamins, and minerals. The dish is cooked with minimal oil and uses healthy spices, making it a nutritious vegetable side.
One serving of Bendekai Palya contains approximately 165 calories, making it a light and healthy side dish. The exact count can vary based on the amount of oil and coconut used.
While fresh okra is highly recommended for the best texture, you can use frozen cut okra. Do not thaw it before cooking. Add it directly to the hot pan and cook on medium-high heat until the moisture evaporates and it starts to crisp up.
Bendekai Palya is a versatile side dish. It pairs wonderfully with South Indian meals like sambar rice, rasam rice, and curd rice. It also goes well with chapatis or rotis.
You can store leftover palya in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan to retain some of its crispness.
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