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.