Bendakaya Kobbari Vepudu/Lady’s Finger Coconut Fry

Ingredients

• Bendakaya/Lady’s finger -  250 gms
• Coconut                                       – 3 tbsps, freshly grated
• Turmeric powder                    – ¼ tsp
• Red chilli powder                   – 1 tsp
• Salt to taste

To Temper

• Avalu/Mustard seeds              – 1 tsp
• Jeera                                               – ½ tsp
• Dry Red chillies                          - 2, broken into two
• Minnapappu/Urad dal             – 1 tsp
• Senagapappu/Channa dal        – 1 tsp
• Curry leaves                            – 2 sprigs
• Oil                                          – 2-3 tbsps

Preparation Method
Select tender Lady’s fingers. Clean with the water and spread it on a towel.

Wipe it and cut into half inch pieces. Remove the head and the tail end.

Heat oil in a pan and do the tempering by adding mustard seeds. Once it splutters add, channa dal, urad dal, jeera, red chillies and curry leaves.

Add the chopped Bendakai and fry on the medium flame until it become crispy.

Do not cover with lid, otherwise it will become soggy.

Add turmeric powder, red chilli powder and salt fried lady’s fingers.

Now mix the shredded coconut and stir fry for 2-3 min and remove from stove.

Garish and Serve with hot steamed rice.

Variation

1. The Bendakaya can be deep fried in the oil and do the tempering & mix the grated coconut.

Word of Caution

1. Wash bendakai and spread it over a towel for some time. Then wipe it and cut it. This reduces the stickiness of the lady’s finger while frying.
2. Add salt at the end, otherwise the vegetable will become sticky and soggy.
3. Always stir them gently, so that the shape of the vegetable is retained.