Bendakaya Curry

Ingredients

• - 400g okra (bendakaya)
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare okra: Wash 250g bendakaya (okra). Dry completely — moisture causes sliminess. Trim tops and slice into 1-inch rounds.
2. Fry okra: Heat 3 tbsp oil. Fry okra on high heat 5-6 minutes until completely dry and slightly crispy. Season with salt. Remove.
3. Fry onion: In the same oil add 1 finely chopped onion. Cook on medium heat 8 minutes until golden.
4. Add ginger-garlic and tomato: Add 1 tbsp ginger-garlic paste, then 2 chopped tomatoes. Cook 6 minutes.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add fried okra: Add the pre-fried okra back to the pan. Toss to coat.
7. Cook together: Fry on medium heat 3-4 minutes until masala clings to the okra.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 2 minutes.
9. Season: Adjust salt. Bendakaya curry should be dry and not slimy — the pre-frying prevents sliminess.
10. Serve: Bendakaya curry is a popular Andhra side dish. Serve with steamed rice and dal.