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Recipe for Ladies Finger Stir Fry
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
- Bendi/ladies finger-25 to 30 numbers
- Tamarind- Small gooseberry size
- Jaggery- 1 tsp
- Grated coconut- handful
- Red chillies byadagi- 2 nos
- Salt to taste
- Mustard seeds- 1 tsp
- Urad dal- 1/2 tsp
- Red chilly broken- 1no.
- Curry leaves- 1 strand
- Oil- 4 tsp
Wash the bendi/ladies finger and wipe it with dry cloth. This step is very important to avoid stickiness of Bendi. Cut them in to pieces of size shown below.
Soak tamarind in warm water for 15 minutes. Extract it’s juice of 4 to 5 tbsp and discard the pulp.
Grind coconut, red chillies and mustard seeds coarsely in a mixer without adding water. This coconut masala is one that makes palya of unique taste.
Heat a pan/Kadai, add seasoning ingredients oil, mustard seeds, urad dal, broken red chilly and curry leaves one by one.
When mustard seeds start spluttering and urad dal turns to brown, add pieces of bendi/okra/ladies finger.
Saute it well. The ladies finger pieces should be soft and stickiness should disappear completely. This step may take around 10-15 minutes.
Now add jaggery, tamarind extract and salt. Add little water if needed. Let it cook for few minutes with lid closed.
At last add ground coconut masala and stir well for 2 to 3 minutes. Switch off the flame. Now bendi fry/bende kayi palya is ready to be served. This can be a good accompaniment with chapati and rice.
Ladies finger/bendi should be fried very well in the seasoning so that it remains soft and crunchy.
Instead of coconut masala mentioned above, you can grind coconut with udupi rasam powder as a variation. It tastes good as well.