For this recipe, first boondi is prepared with besan / gram flour. Lady’s finger / bhindi is chopped and fried in oil until its golden brown in color. Finally fried bhendi is mixed in along with tempering, boondi and spices. Serve bhindi boondi fry with plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Bhindi Boondi Fry.
Lady’s Finger / Okra 20 app.
Boondi 1 Cup
Garlic 4 Cloves
Green Chiles 2
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 3 – 5
Curry Leaves 6
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Remove stems, wash and slice the green chiles.
Wash, pat dry, remove ends and chop okra into inch sized pieces.
Peel and roughly chop the garlic cloves.
Heat a tsp of oil in a pan, add chopped okra.
Stir fry until the edges of okra turns light brown.
Make little space in the middle of the pan and pour a tsp of oil.
Add all talimpu ingredients in order in the oil along with the green chiles and garlic.
When urad dal changes color, mix the tempering with the fried bhindi.
Stir in boondi, turmeric powder, red chile powder and salt.
Sprinkle a tbsp of water and fry for a minute or until all the water has gone.
Serve okra and fritters curry over plain steamed rice.
Notes: Make sure bhindi is dry and seperate before adding boondi.
Suggestions: If the okra is not cooked properly, cook covered on low flame till done.
Variations: You can also stir in grated coconut and chopped cilantro during the last minute of the cooking process.
Other Names: Bhindi Boondi Curry, Bhendi with Boondi, Bendakaya Boondi Vepudu.