Ingredients
- Bendakaya/Lady’s finger - 250 gms
- Onion – 1, medium size, finely chopped
- Garlic – 4-5 cloves, crushed
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 tsp
- Pallilu/ Groundnut – 1 tbsp, roasted
- Salt to taste
To Temper
- Mustard seeds – 1 tsp
- Jeera – ½ tsp
- Dry Red chillies – 2, broken into two
- Urad dal – 1 tsp
- 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 onions, crushed garlic & turmeric powder and sauté till light pinkish.
Now add the cut lady’s fingers and mix well.
Stir fry on a medium flame for 2-3 minutes. Reduce the flame and cook for 5 minutes.
Sauté in between. Once the vegetable got cooked, add the roasted pallilu and mix well.
Remove from the stove and Serve with hot plain rice.
Variations
Sprinkle 2 tsp of (Biyyam pindi) rice flour/ (Senagapindi) chick pea flour to make the vegetable crispy.
