Ingredients:
20 Bhindi (Lady Finger/Okra)
1/2 cup Fresh coconut , grated
3 Dry Red Chillies
18 grams Tamarind , soaked in water
1 teaspoon Jaggery
Salt , to taste
1 tablespoon Oil
1 teaspoon Mustard seeds (Rai/ Kadugu)
1/2 teaspoon White Urad Dal (Split)
2 Dry Red Chillies
Curry leaves , a handful
Method:
To begin making Udupi Style Bendekayi Palya Recipe, wash okra with water and allow them to dry completely. Once dried chop them into small pieces.
Soak tamarind in a cup of warm water and extract its juice and set it aside. Discard the pulp.
In a non-stick kadai, heat a little oil. Once the oil is hot, add mustard seeds, Allow to splutter. Add urad dal and allow it to turn golden and sizzle.
Add in curry leaves and red chillies. Let it sizzle for a couple of seconds.
Now, add the okra pieces and cook with the lid opened until the okra is half cooked and stickiness/sliminess goes off. Ensure to fry them in high heat and stir continually, but careful enough to not break them.
Meanwhile, let’s prepare masala for palya. In a mixer, grind coconut and dried red chilies into coarse powder without the addition of water. The paste has to be coarse.
Once the okras are half cooked, add jaggery, salt, and tamarind juice. Add little amount of water and cook with the lid covered until the okras are completely cooked and the water is absorbed.
Now, add the freshly grounded coconut paste to the okra pieces and cook them on low heat.
Cook Udupi Style Bendekayi Palya Recipe until the raw smell of coconut goes off, for about 5 minutes. Switch off the heat and it is ready to be served.
serve Ladies Finger With Coconut
20 Bhindi (Lady Finger/Okra)
1/2 cup Fresh coconut , grated
3 Dry Red Chillies
18 grams Tamarind , soaked in water
1 teaspoon Jaggery
Salt , to taste
1 tablespoon Oil
1 teaspoon Mustard seeds (Rai/ Kadugu)
1/2 teaspoon White Urad Dal (Split)
2 Dry Red Chillies
Curry leaves , a handful
Method:
To begin making Udupi Style Bendekayi Palya Recipe, wash okra with water and allow them to dry completely. Once dried chop them into small pieces.
Soak tamarind in a cup of warm water and extract its juice and set it aside. Discard the pulp.
In a non-stick kadai, heat a little oil. Once the oil is hot, add mustard seeds, Allow to splutter. Add urad dal and allow it to turn golden and sizzle.
Add in curry leaves and red chillies. Let it sizzle for a couple of seconds.
Now, add the okra pieces and cook with the lid opened until the okra is half cooked and stickiness/sliminess goes off. Ensure to fry them in high heat and stir continually, but careful enough to not break them.
Meanwhile, let’s prepare masala for palya. In a mixer, grind coconut and dried red chilies into coarse powder without the addition of water. The paste has to be coarse.
Once the okras are half cooked, add jaggery, salt, and tamarind juice. Add little amount of water and cook with the lid covered until the okras are completely cooked and the water is absorbed.
Now, add the freshly grounded coconut paste to the okra pieces and cook them on low heat.
Cook Udupi Style Bendekayi Palya Recipe until the raw smell of coconut goes off, for about 5 minutes. Switch off the heat and it is ready to be served.
serve Ladies Finger With Coconut
