Monday, March 7, 2011

Bhendekayi Palya /Okra sabzi[Type-1]

I simply tried this okra sabzi by adding garlic and it came out well. here is the recipe for it.

You Need To Have:

20 okra/bhendekayi
1 medium size onion
1 medium plump tomato
1-2 garlic
2-3 tsp grated coconut
2-3 green chilies
2 tsp oil
1tsp mustard seeds
3-4 curry leaves
salt to taste


Important thing while cooking any thing with okra is that, never add single drop of water while cooking it. It will really become sticky and spoil it.

Wash okra under running water and dry water content with help of tissue paper.don't leave even single drop of water content. remove front and back(called as tottu in kannada) part of it and chop them into disks.Chop onion and tomato and keep it aside.

Heat oil in a thick bottomed vessel and add mustard seeds to it.once they start spluttering add curry leaves and chopped onion to it. fry until onion becomes translucent. then add chopped tomato. fry for 2-3 mins.

Add chopped okra to it and mix well. without closing lid put it on low flame for 8-10 mins.stir once in a while so that it does not get burnt.

Meanwhile put grated coconut,green chilies and garlic pod into mixer. without adding grind it to paste and keep it aside.Once okra is cooked, add ground masla  to it along with salt. mix well and fry for another 3-4 mins.

Turn off the flame and serve okra sabzi with rice /chapathi.

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