Okra Stir Fry / Bhindi Tadka / Bendakaya Thalimpu Koora
South Indian style Okra stir fry / Bhindi tadka with very less oil includes full video recipe & tips for getting non-sticky side dish.
Equipment
- Frying pan (for stove-top method)
- Kitchen knife
Ingredients
- 250 gms Okra/ Bhindi/ Bendakaya (2 cups when chopped)
- 3 tablespoons Cooking Oil
- 1½ teaspoons Salt (or as per taste)
- 1 teaspoon Red Chilli powder/ Paprika
- ¼ teaspoon Jeera Powder / Cumin Powder (optional)
- ¼ teaspoon Turmeric Powder/ Pasupu
- 4 pods Garlic pods (optional)
Ingredients for Tempering:
- ¾ teaspoon Urad dal / Minapappu / Split Black gram (optional)
- ¾ teaspoon Chana dal / Senagapappu / Split Yellow Gram (optional)
- ½ teaspoon Jeera / Cumin Seeds
- ½ teaspoon Mustard Seeds / Aavalu
- ½ teaspoon Sesame Seeds/ Til/ Nuvvulu
- 3 count Dry Red Chillies
- 4 to 5 count Curry Leaves/ Karivepaku
Instructions
PREP WORK:
- Firstly, wash the okra/ bhindi/ bendakaya thoroughly.Pat them dry on paper towels so that they don't have water droplets.Cut them breadth wise into 1 inch size pieces. Keep aside.
COOKING:
- Put a frying pan on stove top under medium flame, add the oil and heat it up.Add all the ‘Ingredients for tempering’ along with garlic pods (optional) and saute them.
- Now, add all the okra/ bhindi pieces into the pan and toss/stir fry in between.
- After 5 mins the pieces might be softened/ half cooked then add the salt and turmeric powder.Give everything a mix such that the salt is coated throughout the pieces.
- Leave it for 3-4 mins until its fully fried (as per your preference).And then add the red chilli powder and jeera / cumin powder (optional)
- Mix everything gently, let the flame be on for 2 more mins.Switch the flame off, transfer the fry/curry into a serving bowl. Done!!
Notes
Please see the MAIN POST for recipe with step wise pics, tips & FULL VIDEO!