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Bhendi with Peanuts and Dalia

8 Aug

Bendakaya Vepudu

Lady’s finger is washed and chopped up. It is then fried in oil along with spices and garlic. A fresh powder is prepared with peanuts and roasted gram. The powder is mixed with the fried bhendi as a final step. Serve bhindi with peanuts and dalia over plain steamed rice or over roti.
Makes: around 3 Servings of Bhendi with Peanuts and Dalia.


Okra / Bhindi 30 app.
Garlic 1 Clove
Roasted Peanuts 2 Tbsps
Dalia / Roasted Gram 2 Tbsps
Dry Coconut 1 inch Piece
Red Chili Powder 1/2 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and pat dry okra.
Remove ends and chop okra / bhindi into around inch long pieces.
Peel and mince the garlic clove.
Grind roasted peanuts, dalia, dry coconut and salt into fine powder using a spice blender.

Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When urad dal changes color, add garlic.
After a few seconds, add chopped bhindi.
Mix thoroughly and fry on medium low flame till bhendi turns brown around the edges.
Once bhendi is cooked, stir in ground peanuts and dalia powder and red chili powder.
Mix well and cook for a minute and remove from heat.
Serve bhindi with peanuts and dalia over plain steamed rice or over roti.
Notes: Make sure bhindi is cooked before removing from heat.

Suggestions: If bhendi is not cooked well, put it back on heat. Add few drops of oil and cook on low flame till done.
Variations: Substitute dry coconut with fresh coconut if you wish. You can also add a tbsp of tamarind extract if you wish.
Other Names: Bhendi with Peanuts and Dalia, Bendakaya Vepudu, Bhendi Fry.