Bendakaya Fry / Vepudu is the delight of Andhra cuisine with this simple yet delectable Okra Fry (Vepudu) recipe, crafted with minimal spices, peanuts, garlic, and onion. It’s a versatile dish that serves wonderfully both as a snack and a side dish with rice. The preparation is quick, transforming the notoriously sticky okra into a crispy, tasty treat. Growing up, okra was not my preferred vegetable, in stark contrast to my brother, who couldn’t get enough of its unique texture. Our family recipes, passed down from my mother and grandmother, embraced okra’s natural stickiness, enhancing it with traditional tempering of mustard seeds, urad dal, curry leaves, and a final touch of coconut and chili masala. While I used to avoid it, I’ve grown to appreciate and enjoy okra, especially when prepared with this technique.
Nutritional Insights on Okra
- Okra is a powerhouse of nutrients, offering an abundance of Vitamin K, Folate, and Iron.
- It plays a crucial role in combating anaemia by boosting the production of red blood cells, hemoglobin, and aiding in blood clotting.
- Its high dietary fiber content and low-calorie profile contribute to cholesterol management and weight loss, making it an excellent addition to a health-conscious diet.
- Okra’s low glycemic index makes it suitable for those managing diabetes, and its fiber richness promotes digestive health, acting as a natural laxative and potentially reducing the risk of colorectal cancer.
Crafting the Perfect Bendakaya Fry / Vepudu
- Preparation: Ensure the okra is thoroughly washed and dried completely before cooking.
- Cooking Tip: Avoid adding water while cooking to prevent stickiness. If stickiness occurs, a sprinkle of rice flour or chickpea flour can absorb the excess moisture and ensure crispiness.
- Cookware Choice: For the best results, use an iron skillet.
- Serving Suggestions: Enjoy this crispy delight as a standalone snack or as a complement to your main meal.
More recipes with Lady’s finger
Embrace the versatility and health benefits of okra with these delightful recipes, each offering a unique way to enjoy this nutritious vegetable.
Bendakaya Fry / Vepudu
Bendakaya Fry / Vepudu is the delight of Andhra cuisine with this simple yet delectable Okra Fry (Vepudu) recipe, crafted with minimal spices, peanuts, garlic, and onion. It's a versatile dish that serves wonderfully both as a snack and a side dish with rice. The preparation is quick, transforming the notoriously sticky okra into a crispy, tasty treat. More recipes with Lady's fingerSpicy OkraGothsuPulikuthi UpperiLady's finger / Bhindi MasalaTiffin SambarEmbrace the versatility and health benefits of okra with these delightful recipes, each offering a unique way to enjoy this nutritious vegetable.
Equipment
- 1 Pan
- 1 Mixie
- 1 Ladle
Ingredients
To Temper
- 4 tbsp Oil any oil of your choice
- 1 tsp Mustard
- 1 tsp Urad dal
- 2 no Red chilli
- 3 no Green chilli finely chopped
- few Curry leaves
Other Ingredients
- 250 gm Lady's finger
- 75 gm Peanuts
- 4 cloves Garlic finely chopped
- 1 no Onion (Small) finely chopped
- ½ tsp Turmeric powder
- 1 tsp Red chilli powder
- 2 tsp Red chilli powder
- 1 tsp Besan flour / Rice flour optional
Instructions
- Begin by slicing the okra into small, disk-shaped pieces for even cooking and a pleasant texture.
- Heat oil in a pan over medium flame. Add mustard seeds and wait for them to pop. Follow this with urad dal, stirring until it turns golden brown.
- To the pan, add curry leaves, one red chilli, green chillies, and minced garlic. Sauté these ingredients until the garlic loses its raw aroma, enveloping your kitchen with its fragrant scent.
- Introduce finely chopped onions to the mix, sautéing until they become translucent.
- Be cautious not to brown the onions, as it could alter the dish's intended flavour profile.
- Now, add the okra slices. A teaspoon of oil can be added at this stage to ensure the okra is well-coated. Stir gently to combine.
- Allow the okra to cook thoroughly, stirring occasionally. There’s no need to add water. Keep the pan uncovered to avoid making the okra soggy. The secret to crispy okra lies in letting it fry in its own moisture and the oil.
- While the okra cooks, take some peanuts and crush them into a coarse powder.
- Once the okra is nearly done, sprinkle this peanut powder over it, mixing well.
- The peanuts not only get roasted in the process but also infuse the dish with a rich, nutty flavour.
Notes
- Avoid adding water during cooking to maintain the crispiness of the okra.
- If you encounter any stickiness, a bit of rice flour or Besan (chickpea flour) can help absorb the moisture and enhance the texture.
- Cutting the okra into diamond shapes rather than rounds can also contribute to a crispier outcome.
- For larger gatherings, consider deep frying the okra pieces before adding them to the tempering for an extra crunch.
- Should you prefer to omit garlic or onion, the recipe will still delight with its core flavours and textures.
INSTRUCTIONS
- Chop the Lady’s finger into small discs.
- In a pan, add oil and splutter mustard. Once they splutter, add urad dal and sauté well.
- Then add curry leaves, red chilli, green chillies, garlic. Sauté until the raw smell of garlic goes away.
- Meanwhile add the finely chopped onion and sauté with other ingredients.
- Continue to sauté until they turn transparent. Do not change the colour of the onion to brown.
- At this stage, add the chopped Lady’s finger. If needed add a teaspoon of oil and give a gentle mix. Now the Lady’s finger is coated with oil.
- Do give a quick mix now and then until the Lady’s finger is cooked. There is no need to add water. Always keep the pan open when you are cooking Lady’s finger. Else the steam will make the veggie soggy.
- When the Bendakaya is being cooked, take groundnuts or peanuts and make it to a coarse powder.
- Once the Lady’s finger is almost cooked, add this peanut powder and mix it well with the Lady’s finger.
- The peanuts will also get roasted and adds a nice flavour to Bendakaya Fry / Vepudu.
Notes
- Do not add water to cook Lady’s finger.
- If you feel there is stickiness, add Rice flour or Besan flour.
- Chop it like diamonds to make it more crispy.
- When making it in bulk for the guests, deep fry the Lady’s finger to make it tastier and more crispy.
- If you do not like garlic or onion, you can avoid adding it.
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