Bende kayi palya|Ladies finger palya recipe

October 3, 2012

dir="ltr">

Bendi, Bende Kayi is one of favorite vegetable in my family. Any dish prepared with this vegetable is loved by all. I very often use Bende kayi/Ladies finger/Okra in Sambar, palya, kayirasa, pakora and sasami preparation. Going forward I do post recipes for all these form of bendi. Today let us see how to prepare Bendi stirfry | bende kayi palya in Udupi style.

Print Recipe

Bende kayi palya | Ladies finger palya recipe

Prep Time15

Cook Time15

Total Time30

Author: Sumana

Ingredients

Bendi/ladies finger-25 to 30 numbers
Tamarind- Small gooseberry size
Jaggery- 1 tsp
Grated coconut- handful
Red chillies byadagi- 2 nos
Salt to taste

For seasoning

Mustard seeds- 1 tsp
Urad dal- 1/2 tsp
Red chilly broken- 1no.
Curry leaves- 1 strand
Oil- 4 tsp

Instructions

Preparation

Wash the bendi/ladies finger and wipe it with dry cloth. This step is very important to avoid stickiness of Bendi. Cut them in to pieces of size shown below.
Soak tamarind in warm water for 15 minutes. Extract it's juice of 4 to 5 tbsp and discard the pulp.
Grind coconut, red chillies and mustard seeds coarsely in a mixer without adding water. This coconut masala is one that makes palya of unique taste.

Method

Heat a pan/Kadai, add seasoning ingredients oil, mustard seeds, urad dal, broken red chilly and curry leaves one by one.
When mustard seeds start spluttering and urad dal turns to brown, add pieces of bendi/okra/ladies finger.
Saute it well. The ladies finger pieces should be soft and stickiness should disappear completely. This step may take around 10-15 minutes.
Now add jaggery, tamarind extract and salt. Add little water if needed. Let it cook for few minutes with lid closed.
At last add ground coconut masala and stir well for 2 to 3 minutes. Switch off the flame. Now bendi fry/bende kayi palya is ready to be served. This can be a good accompaniment with chapati and rice.

Note:

Ladies finger/bendi should be fried very well in the seasoning so that it remains soft and crunchy.
Instead of coconut masala mentioned above, you can grind coconut with udupi rasam powder as a variation. It tastes good as well.

Other Palya/stir fry recipes:

Meet you all with one more interesting Udupi recipe. Till then bye. Take care.

« Neer dosa | Neer dose | Neeru dose recipe

Hayagreeva | Hayagriva Recipe | Hayagreeva Maddi Recipe »

Comments

cuisineindia says

October 7, 2012 at 4:30 am

Hi,

This recipe looks yummy!!!!!!
Coral Crue says

October 21, 2012 at 6:20 pm

Am so happy to see your recipes, was looking everywhere for bhattare (brahmin) style Udupi recipes. please can you post rasam which is served during feasts.
sumana ved says

October 22, 2012 at 5:15 pm

Hi Coral crue, I have already posted Udupi Rasam recipe. Check it out. http://udupi-recipes.blogspot.com/2012/08/udupi-rasamtomato-saaru-recipe-how-to.html
Gertrude Fernandes says

June 23, 2016 at 5:14 pm

Hello Chef (with gift for tasty cooking),

My mouth is watering to make this dish & to taste it. You remind me of my school days when we used to have lunch at our (Konkana) Brahmin classmates’ house in Mangalore, especially this palya. Thanks, I was looking out for this recipe. God Bless you with wisdom & tasty cooking!

Gertrude