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Bhendi Alu Fry

19 Jun

Bendakaya Bangala Dumpa Vepudu.

Bhendi / Lady’s finger is chopped up and fried in oil along with spices and chopped potato. Once throughly fried, powdered spices are added as a fiinshing step. Garnish the bhendi alu fry with cilantro and serve with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bhendi Alu Fry.


Okra / Lady’s Finger 20 – 25
Potatoes 1 Medium
Red Chile Powder 1/2 tsp
Coriander Powder 1 tsp
Turmeric Powder a big pinch
Cilantro few Leaves
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 3 tsps

Method of preparation:

Wash thoroughly and pat dry okra.
Remove both ends and chop okra into 1 inch pieces.
Peel and chop potatoes into small cubes.
Wash and finely chop cilantro leaves.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When dal changes color, add chopped potatoes and fry for a minute.
Stir in chopped bhendi /okra and fry for around 5 – 8 minutes or until bhendi turns brown around the edges.
Lower the flame if necessary to let the okra cook before it turns brown.
Once potato and lady’s finger are cooked and starts to turn brown around the edge, stir in coriander powder, turmeric powder and salt.
Mix well and remove from heat, stir in red chile powder.
Remove onto a bowl and garnish the bhendi alu fry with cilantro and serve with steamed rice and dollop of ghee.
Notes: Make sure bhendi and alu are cooked well.

Suggestions: If bhendi or alu is not cooked well, cook covered for a minute before frying uncovered.
Variations: Check other okra recipes here.
Other Names: Bhendi Alu Fry, Bendakaya Bangala Dumpa Vepudu.