Name: Bendakaya fry (Bhindi fry)
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Ingredients: 250 g Bhindi; 2 Garlic clove; 0 Urad Dal (1 - tsp); 1 tsp Chana Dal; 8 Curry Leaf; 1 Green Chilli; 1 Onion; 0 Mustard Seeds (1/4 - tsp); 0.5 tsp Cumin Seeds; 0 Chilli Powder (1/2 - tsp); 0 Garam Masala (1/2 - tsp); 0.25 cup Coconut; 1 tbsp Lemon Juice; 0.25 tsp Turmeric; 0 Salt (as per taste -); 0 Oil (1 - tbsp); 0.25 cup Peanuts

Instructions

A crispy and flavorful Bendakaya Fry (Bhindi Fry), cooked with spices and a hint of coconut, offering a delightful crunch with every bite.
This recipe will make 2-3 servings of Bendakaya fry.
Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, urad dal, and chana dal to the pan. Fry until the dals turn golden brown.
Add minced garlic, slit green chilli, and curry leaves to the pan. Sauté for a few seconds until aromatic.
Add the finely chopped onions and sauté until they turn translucent.
Stir in the turmeric powder and then add the chopped bhindi to the pan. Mix well to ensure the bhindi is coated with the spices.
Cook the bhindi on medium heat, stirring occasionally, until it becomes crispy. This may take around 15-20 minutes. Be careful not to cover the pan, as moisture can make the bhindi slimy.
Once the bhindi is nearly done, add chilli powder, garam masala, and salt. Mix well and cook for an additional 2-3 minutes.
Stir in the grated coconut and roasted peanuts, mixing well to combine all the ingredients.
Turn off the heat and drizzle lemon juice over the bhindi. Give it a final mix.
Serve the Bendakaya Fry hot as a side dish with rice or rotis. Enjoy the perfect blend of flavors and textures in this delicious Indian dish.