Friday, February 10, 2012

Bhenda Upkari

Okra is my most favorite vegetable. Todays recipe is from the South Canara GSB kitchens.

Bhenda Upkari
2 cups chopped okra/ladies fingers/bhendi/bhenda, both ends cut
salt to taste

1 1/2 tbsp coconut oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
2-3 red chilies, halved
1/2 tsp urad daal

fresh coconut

1. Heat oil in preferably an iron kadai or nonstick wok.
2. Add all the ingredients for tempering.
3. As daal changes the color to reddish, add cut okra. Stir fry till it is cooked.
4. Add salt to taste and fresh coconut to garnish.
5. Serve with daali tauy and plain rice.

Note -
1. You can cover the kadai with a lid and cook the okra. However stir fry method makes okra less slimy and crisp.


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