Bendi with Spices

4 Sep

Bendakaya Masala Vepudu


Bendi 10-15
Cumin powder 1 1/2 tsp
Coriander powder 1 tsp
Fenugreek seeds powder 1/2 tsp
Turmeric powder a pinch
Red chilli powder 1 tsp
Salt to taste
Oil 2 tbsps

Method of preparation:

Wash thoroughly and pat dry bendi.
Remove both the ends 1/2-1 inch in depth.

Heat oil, add bendi and cook closed for a minute.
Stir fry for few more minutes or until bendi is soft.
Then add cumin, corriander, fenugreek, turmeric and red chilli powders.
Mix thoroughly and fry for a minute or two to make the bendi little brown and crisp.
Serve hot with white rice.

Notes: Choose bendi that are app. no longer than 3 inches. Talimpu with mustard seeds, urad dal and hing is optional.


6 Responses to “Bendi with Spices”

  1. Asha September 4, 2007 at 9:06 am #

    Lined up like soldiers!! ;D
    Looks great Anusha,I am doing better now, not completely recovered but getting there!:)

  2. Happy Cook September 4, 2007 at 9:14 am #

    It is a great recipe for vendkai

  3. shammi September 4, 2007 at 11:08 am #

    Wow Anusha, you got that result for the bhindi with just 2 tbsp oil? 😯 It looks SO yummy! 🙂

  4. Suganya September 4, 2007 at 11:40 am #

    Most of yr recipes call for less than 10 ingredients. This is what I like abt ’em.

  5. Cedar September 4, 2007 at 10:44 pm #

    Looks delicious, and beautiful photo!

  6. anusharaji September 7, 2007 at 9:58 am #

    @asha what an analogy
    happy that u reverted back.
    @happy cook true
    @shammi 2 tbsps is good amt for 10-15 bendi.
    cook in medium though
    @suganya i like too
    @cedar thx

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