Bendakaya vepudu (Okra Fry)
Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid. The superior fiber found in okra helps to stabilize blood sugar.
For best cooking results, okra should be fresh (not frozen). The pods should be small (3 inches or so long), or the okra becomes tough and stringy. If forced to use frozen okra, remove as much of the moisture as possible before cooking by spreading on a paper towel, or patting it dry. I remember my moms pattern to remove the moisture where she used to wash okra’s with fresh water and wipe them up each separately with a dry cloth before she cuts them.
Okra (bhendi) – 20
1 Onion chopped
a pinch of turmeric
Oil – 2 tb sp
Salt to taste
Minapappu (urad dal) – 2 tsp
Mustard seeds - 1 tsp
Red chillies - 3 to 4
Green chillies - 5-6 (slit into two halves)
1. Wash okra and wipe them up with a dry cloth.
2. Slice each one into small thick pieces.
3.In a pan heat oil, add seasoning, when the seeds splutter add curry leaves, onions and a pinch of turmeric. Fry till onions are soft but not brown in color.
4. Add okra pieces, salt to taste, mix and cover the lid for 3-4 mts.
5.remove the lid and let it cook for itself undisturbed. Stir in between but not frequently.
6.once the pieces are soft and slightly crispy turn the flame off and serve hot.