Bende kayi palya | Ladies finger palya recipe
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.