Stir fry or Vepudu as we call in Telugu is must and it accompanies main dish in both lunch and dinner in our family.
It is called as Palya in Kannada, Thoran in Malayalam , Poriyal in Tamil.
My mother prepares different varieties of stir fry’s using same vegetables.
Boiling veggies and giving tadka later is one variety. Giving tadka and adding veggies and boiling along with tadka is of one type.
Garnishing stir fry’s differ from one region to another. Coming from Rayalaseema region in Andhra we mainly use peanut powder as end garnishment in many of our stir fry’s. Also our region is close to Tamilnadu so we have their influence ss well in many of our recopes.
Adding Roasted chana dal powder as garnishing powder gives a different taste to stir fry’s.
Grated Coconut gives another taste. We use this in some of our stir fry’s. My MIL uses grated coconut in many vegetable stir fry’s.
This is our favorite stir fry from childhood. Bendakaya Vepudu or Okra Stir Fry or Ladies Finger Stir fry. My mom used to say if we eat lot of okra we will excell in Mathematics. Don’t know the reason and guess what , she is correct 😉
Ingredients for Bendakaya Vepudu/ Okra Stir Fry/ Vendaka Poriyal :
2) Green Chillies 3-4
3) Onion 1
4) Ginger Garlic Paste 1 tbsp
5) Curry leaves
8) Mustard seeds, Cumin seeds, Urad dal, chana dal for Tadka or Tampering
9) Cilantro or Corriander Leaves
Wash all your veggies before you chop them. Now a days all vegetables are grown using lot of pesticides. You don’t want to eat them. Cleaning your veggies will help to get rid of them.
Take a bowl with water and add 3-4 Tbsp of white vinegar and soak veggies in water for 15-20 min and them wash them and cut. This will help to wash all pestiside residues on vegetables.
Lets get started. This is the easiest stir fry.
Handling okra or bendi is very sticky 🙂 After washing your okra, wipe them dry and then cut . This will reduce stickiness of okra.
Heat oil in a pan. Add mustard seeds and when they cracle add cumin, urad dal and chana dal. Roast them till dal’s turn lightly brown color.
Add curry leaves and when they splutter add chopped onions and chopped green chillies.
When onions are transparent add ginger garlic paste. Fry them for few seconds and add chopped bendi or okra. Fry them on medium flame. Cover the pan and let it cook for a while . Keep stirring every now and then.
If okra is still sticky you can add a tbsp of buttermilk or curd to okra and fry them .
You can tell okra is done when they are not sticky. Don’t add water to this.
Add salt and fry for few minutes. Garnish with chopped cilantro or corriander leaves.
Enjoy with hot rice and dal or with rasam or curd rice . Yummy 🙂