Bendakaya Vepudu (Okra Fry)
Ingredients:
- Lady’s Fingers (Okra) – 750gms
- Cumin Seeds – 1 1/2tsps
- Karapodi
– 3/4tsp
- Red Chili Powder – 2tsps
- Turmeric Powder – 1/4tsp
- Salt to Taste
- Oil – 12tsps
Preparations:
Wash
and cut the lady’s fingers into small pieces. While selecting the lady’s
fingers see that they are tender. Bend the tail end of the lady finger
and if
it breaks easily it is tender—if it doesn’t break then they make crunchy
sound
while cutting and are not to be used. Even with just one piece of such
un-
tender piece of lady’s finger the curry gets spoiled. So it is better to
prepare the curry the same day when the vegetable is bought.
Method:
Heat
a non-stick pan and add oil to it. When the oil is hot add the cumin
seeds.
When the cumin splutters add the cut vegetable pieces. Add turmeric
powder,
salt and mix well. Cook covered on medium flame for 2 to 3 minutes.
Remove the
lid and stir the vegetable once and again cook covered for a minute.
Repeat the
process of cooking and frying till the vegetable is almost cooked. Now
remove
the lid and fry the vegetable for 2 to 3 minutes or till you feel it is
dry.
Add red chili powder, karapodi and mix gently. The chili
powder absorbs the moisture the
curry will become dry. Fry for some more time till the curry is totally
dry and
the vegetable is crunchy. Transfer the curry to a serving bowl and serve
with
hot rice.
Points to
Remember:
Lady’s
fingers are too sticky when cut into pieces. While stirring they get
mashed up
easily by breaking. So stir them gently.
Do
not cover the vessel while cooking continuously for a long time. Water
oozes
out of the vegetable and the curry will be gooey. Cover for 2 to 3
minutes –
then remove the lid and fry for few seconds. Again cover for 2 to 3
minutes –
then remove the lid and fry for few seconds. When fried in this manner
the
vegetable gets dried and will not ooze out moisture. We have to cook the
vegetable and at the same time fry it. So we cover it and cook and fry
it after
removing the lid. Once the vegetable is almost cooked remove the lid and
fry
till dry. Then add the red chili powder which absorbs the moisture and
will
make the curry dry faster.
Take
care while adding salt. The lady’s fingers after losing all moisture
shrink a
lot. So it is better to add little salt while cooking and add the
remaining
salt at the end of preparation.
For
people who are not calorie conscious deep fry the lady’s fingers till
crunchy
and then add the seasonings. However it is advisable to avoid deep
frying as
this vegetable absorbs lot of oil.
Enjoy !!!!!!!!!!!!!!
Preparations:
Wash
and cut the lady’s fingers into small pieces. While selecting the lady’s
fingers see that they are tender. Bend the tail end of the lady finger
and if
it breaks easily it is tender—if it doesn’t break then they make crunchy
sound
while cutting and are not to be used. Even with just one piece of such
un-
tender piece of lady’s finger the curry gets spoiled. So it is better to
prepare the curry the same day when the vegetable is bought.
Method:
Heat
a non-stick pan and add oil to it. When the oil is hot add the cumin
seeds.
When the cumin splutters add the cut vegetable pieces. Add turmeric
powder,
salt and mix well. Cook covered on medium flame for 2 to 3 minutes.
Remove the
lid and stir the vegetable once and again cook covered for a minute.
Repeat the
process of cooking and frying till the vegetable is almost cooked. Now
remove
the lid and fry the vegetable for 2 to 3 minutes or till you feel it is
dry.
Add red chili powder, karapodi and mix gently. The chili
powder absorbs the moisture the
curry will become dry. Fry for some more time till the curry is totally
dry and
the vegetable is crunchy. Transfer the curry to a serving bowl and serve
with
hot rice.
Points to
Remember:
Lady’s
fingers are too sticky when cut into pieces. While stirring they get
mashed up
easily by breaking. So stir them gently.
Do
not cover the vessel while cooking continuously for a long time. Water
oozes
out of the vegetable and the curry will be gooey. Cover for 2 to 3
minutes –
then remove the lid and fry for few seconds. Again cover for 2 to 3
minutes –
then remove the lid and fry for few seconds. When fried in this manner
the
vegetable gets dried and will not ooze out moisture. We have to cook the
vegetable and at the same time fry it. So we cover it and cook and fry
it after
removing the lid. Once the vegetable is almost cooked remove the lid and
fry
till dry. Then add the red chili powder which absorbs the moisture and
will
make the curry dry faster.
Take
care while adding salt. The lady’s fingers after losing all moisture
shrink a
lot. So it is better to add little salt while cooking and add the
remaining
salt at the end of preparation.
For
people who are not calorie conscious deep fry the lady’s fingers till
crunchy
and then add the seasonings. However it is advisable to avoid deep
frying as
this vegetable absorbs lot of oil. Enjoy !!!!!!!!!!!!!!
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