Quick Bhendi

Nethi Bendakaya.

This is a quick version of lady’s finger. Okra / Lady’s finger is steamed till just soft but not mushy. A few everyday spices are sprinkled on the steamed okra. It is finished with lemon juice and a dollop of ghee. This version of bhendi is served with hot steamed rice and dollop of ghee.
Makes: 10 Quick Bhendi.

Ingredients:

Bhendi / Okra 10
Red Chili Powder 1 tsp
Cumin Seeds 1/4 tsp
Dried Curry Leaves 6
Lemon Juice 1/4 tsp
Salt to taste
Ghee 1/2 tsp

Method of preparation:

Wash thoroughly and remove ends of the okra.
Rub the dried curry leaves between hands to powder it a little.
Lightly crush the cumin seeds and keep aside.

Place the okra in a steamer and steam till the okra turns soft.
Alternatively, pressure cook the okra for 1 whistle with 5 minutes of slow cook time.

Take all the steamed okra onto a plate, add red chili powder, dried curry leaves, crushed cumin seeds, salt, lemon juice and ghee.
Mix well and serve with plain steamed rice and dollop of ghee.
Notes: Make sure bhendi is not overcooked.

Suggestions: If bhendi is not steamed properly, then cook covered on low flame till soft.
Variations: You can also fry the bhendi in little oil before adding the other ingredients. Also swap curry leaves with any dried leaves.
Other Names: Steamed Bhindi, Quick Bhendi, Steamed Okra, Neyyi Bendakaya.

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Okra in Yogurt

Bendakaya Perugu Pachadi.

Okra in yogurt is one of the must have okra dishes prepared with lady’s finger and plain yogurt. To prepare, oil is tempered with few spices. Okra / bhendi is chopped into circles and fried in tempered oil till brown around the edges. Chopped onion or tomato are occasionally added to the tempering. Once the fried okra is cooled to room temperature, it is mixed with whisked plain yogurt.
Makes:

Ingredients:

Okra / Lady’s Finger 20 app.
Onion 1 Medium
Green Chiles 2
Turmeric Powder a big pinch
Plain Yogurt 8 – 10 Tbsps
Salt to taste

Talimpu:

Fenugreek Seeds 3 (optional)
Urad Dal 1/4 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 4
Oil 1 tbsp

Method of preparation:

Wash thoroughly and pat dry okra.
Remove ends and chop okra into app. half inch circles.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Whisk yogurt in a bowl with a small pinch of salt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped okra.
Fry on medium – high flame till okra softens a bit and about to change color.
Stir in chopped onion, green chiles and turmeric powder.
Fry on medium flame till onion turns light golden color and season with salt.
Remove from heat and stir in chopped cilantro.

Cool the fried okra mixture to room temperature and mix with plain yogurt.
Serve okra in yogurt with plain steamed rice or roti.
Notes: Make sure okra is fried well. Neither too crisp nor too soft.

Suggestions: Vary the consistency of the dish with adding more or less yogurt.
Variations: Chopped tomato can be added once the onion is fried. Few pinches of roasted cumin powder and red chili powder can be added to the whisked yogurt if you wish.
Other Names:Bendakaya Perugu Pachadi, Okra in Yogurt, Dahi Bhindi, Dahi Bhendi, Vendekkai Pachadi.

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