Sides, breads & soups · Andhra Pradesh

Bendakaya Vepudu

Crisp Andhra okra fry with a crushed peanut, garlic and chilli powder that clings to every piece.

Prep 15 min · Cook 20 min · Total 35 min · Serves 4

Ingredients

Fry

• 500 g Okra, dried and cut in 1 cm rounds
• 3 tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 sprig Curry leaves
• ¼ tsp Turmeric
• 1 tsp Salt

Peanut-garlic karam

• 3 tbsp Roasted peanuts
• 5 cloves Garlic
• 1 ½ tsp Red chilli powder
• 1 tsp Coriander powder
• ½ tsp Cumin powder

Method

1. Pound the karam. Pulse the peanuts, garlic and spice powders to a coarse, sandy powder.
2. Temper. Heat the oil in a wide pan, add the mustard, cumin and curry leaves.
3. Fry the okra. Add the okra and turmeric and cook uncovered on medium, stirring only now and then, until the slime cooks off and the edges crisp. Salt only now.
4. Toss. Add the karam and toss for 2 to 3 minutes until it toasts onto the okra. Serve with pappu and rice.

Tips

Wash the okra well before cutting and let it dry completely; any water makes it sticky. Don't cover the pan.