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.

• 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.