Tag Archives: Lady’s Finger

Lady’s Finger with Tamarind Leaves

30 Jul

bhindi_tamarind_leaves
Bendakaaya Chinta Chiguru Vepudu.

Lady’s finger is sliced into somewhat thin strips. They are then fried in oil and whole spices are added later along with powdered spices and tamarind leaves. Fresh or dried tamarind leaves give tartness to the fry. Serve lady’s finger with tamarind leaves over plain steamed rice or with roti.
Makes: around 4 Servings of Lady’s Finger with Tamarind Leaves.

Ingredients:

Lady’s Finger / Bhindi 30 app.
Dried Tamarind Leaves 6 Tbsps
Green Chiles 1 – 2
Red Chili Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to Taste
Oil 2 tsps

Talimpu:

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 2

Method of preparation:

Wash and pat dry lady’s finger.
Remove ends and vertically slice the lady’s finger twice and then cut them in half if they are long enough.
Remove stems, wash and slice the green chiles.
Rub dried tamarind leaves between palms to powder them a bit.

Heat oil in a pan, add sliced lady’s finger.
Fry on medium low flame till lady’s finger turns light golden around the edges.
Stir in sliced green chiles and fry for a minute.
Make space in middle of the pan, add all talimpu ingredients in order.
Fry till urad dal changes color and stir everything well.
Stir in turmeric powder, tamarind leaves and salt.
Fry for another minute, stir in red chili powder and remove from heat.
Serve lady’s finger with tamarind leaves over plain steamed rice or with roti.
Notes: Make sure lady’s finger is fried well before adding the tamarind leaves.

Suggestions: If using fresh tamarind leaves, add twice the amount of dried tamarind leaves.
Variations: Check other lady’s finger / bhindi varieties here.
Other Names: Lady’s Finger with Tamarind Leaves, Bendakaaya Chinta Chiguru Vepudu.

Lady’s Finger Onion Fry

6 Jul

bendakaya_ullipaya
Bendakaya Ullipaya Vepudu.

Lady’s finger is chopped up and fried in oil along with spices and onion. Finally the fry is finished with garam masala (spice mix powder) and other spice powders. Serve lady’s finger onion fry with steamed rice or with roti.
Makes: around 4 Servings of Lady’s Finger Onion Fry

Ingredients:

Lady’s Finger 20 app.
Onion 1
Ginger 2 inch Piece
Dry Mango / Amchur Powder 1/2 tsp
Garam Masala Powder 1 tsp
Red Chili Powder 1/2 tsp
Turmeric Powder 1/8 tsp
Salt to Taste
Oil 1 Tbsp

Talimpu:

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 1 tsp

Method of preparation:

Wash and pat dry lady’s finger.
Remove both ends and chop lady’s finger into small pieces.

Peel, wash and mince the ginger.
Peel and finely chop the onion.

Heat oil in a pan, add chopped lady’s finger.
Fry for around 5 – 8 minutes until lady’s finger is cooked and is brown in color around the edges.

In the middle of the pan ,add oil and all the talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion and ginger.
Fry till onion is translucent and stir everything and fry for another minute or two.
Once onion and lady’s finger are fried well, stir in garam masala, turmeric powder, dry mango powder, red chili powder and salt.
Mix well and remove from heat.
Serve lady’s finger onion fry with steamed rice or with roti.
Notes: Make sure lady’s finger is cooked well.

Suggestions: If lady’s finger is not cooked well, put it back on heat and cook covered for few minutes till done.
Variations: Add sliced green chiles along with chopped onion for extra spice.
Other Names: Lady’s Finger Onion Fry, Bendakaya Ullipaya Vepudu.

Flour Stuffed Bhindi

3 Jul

bhindi_besan
Bendakaya Senaga Pindi Gutti Kura.

Stuffing is prepared with besan / gram flour. Lady’s finger or okra is stuffed with prepared besan mixture. They are then fried in oil along with spices till golden in color. The flour stuffed bhendi tastes good with steamed rice and dollop of ghee.
Makes: 4 Servings Flour Stuffed Bhindi

Ingredients:

Bhendi 15 – 20
Besan / Gram Flour 4 Tbsps
Ginger Garlic Paste 1 tsp
Plain Thick Yogurt 1 Tbsp
Lemon Juice 1 Tbsp
Red Chili Powder 1/2 tsp
Coriander Powder 1/2 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Wash thoroughly and pat dry bhendi.
Remove ends and slit the bhendi vertically keeping the ends intact.

In a mixing bowl, mix together besan, yogurt, lemon juice, ginger garlic paste, coriander powder, red chili powder and salt.
Prepare the mixture into thick paste. Adjust yogurt or besan if necessary.
Stuff the bhendi with the prepared besan paste.

Heat oil in a wide pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully add the stuffed bhendi.
Cook covered for around 5 minutes until bhendi pieces turn little soft.
Uncover and fry the cooked bhendi until it gets light golden all around the edges.
Roast bhendi to the required preference and remove from heat.
Serve flour stuffed bhendi with plain steamed rice, or with roti or chapathi.
Notes:Make sure to scrape the bottom of the pan to avoid burning of any stuffing.

Suggestions: If bhendi feels raw, put back in stove and fry till cooked.
Variations: Use any fresh herbs to finish the stuffed bhendi, Bhendi and Fritters Curry, Okra Caldinha, etc…
Other Names:Besan Stuffed Okra, Flour Stuffed Bhindi, Bendakaya Senaga Pindi Gutti Kura.

Bhindi Chickpeas Fry

29 Jun

bhindi_chickpeas
Bhindi Chickpeas Fry.

Lady’s finger is chopped and fried in oil till golden in color. chickpeas are boiled till just soft and lightly crushed before adding to the bhindi. The fry is finished with powdered spices and garnished with cilantro. Serve bhindi with chickpeas over plain steamed rice or with roti.
Makes: around 4 Servings of Bhindi Chickpeas Fry.

Ingredients:

Bhindi / Lady’s Finger 2 1/2 Cups Chopped
Boiled Chickpeas 1/2 Cup
Green Chiles 2
Garlic 2 Cloves
Coriander Powder 1 tsp
Turmeric Powder a big Pinch
Red Chili Powder 1/4 tsp
Salt to Taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps + 1/2 tsp

Method of preparation:

Wash and pat dry lady’s finger.
Remove both ends and chop lady’s finger into small pieces.
Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chiles.
Peel and thoroughly crush the garlic cloves.
Lightly crush the chickpeas and keep aside.

Heat oil in a pan, add chopped bhindi.
Fry on medium flame till bhindi turns golden brown around the edges.
In the middle of the pan, add half a tsp of oil and all talimpu ingredients and garlic.
Fry till urad dal changes color and cumin seeds change color.
Add the crushed chickpeas and green chiles in the middle of the pan and fry for a minute to evaporate any excess moisture.
Stir in turmeric powder, coriander powder and salt.
Fry for few more seconds and remove from heat.
Stir in red chili powder and cilantro.
Serve bhindi with chickpeas over plain steamed rice or with roti.
Notes: Make sure bhindi is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: You can also add a pinch of garam masala along with red chili powder if you desire.
Other Names: Bhindi Chickpeas Fry.

Bhendi Alu Fry

19 Jun

bhendi_alu_fry
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.

Ingredients:

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

Talimpu:

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.