Ingredients
Bendakaya/Lady’s finger - 250 gms
Onion – 1, medium size, finely chopped
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Salt to taste
To Roast & Grind
Coconut – 2 tbsps, shredded
Coriander seeds – 1tbsps
Dry red chillies – 4
Garlic – 4, cloves
To Temper
Mustard seeds – 1 tsp
Jeera – ½ tsp
Urad dal – 1 tsp
Channa dal – 1 tsp
Curry leaves – 2 sprigs
Oil – 2-3 tbsps
To Garnish
Coriander Leaves
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.
Dry roast the grinding ingredients and grind using mixer with little water if needed.
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 onions & turmeric powder and sauté till light pinkish.
Add the ground mixture and fry till the raw smell goes off.
Now add the lady’s fingers and mix well.
Stir fry on a medium flame for 2-3 minutes. Reduce the flame and cook for 5 minutes.
Remove from the stove. Bendakaya masala fry is ready.
Garnish with coriander leaves & Serve with hot plain rice/Chapathi.
