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Friday, July 3, 2009

CRISPY BENDI FRY-ANDHRA STYLE

There is none who would say they dont like vendakai/lady's finger curry.
When it is done as a dry curry it tastes good. The more the tender the
vegetable is, it gives better taste.The recipe can be used even as a starter
and children will love to have it.

LADY'S FINGER 200 GMS

OIL FOR FRYING

ROAST AND POWDER

GROUND NUTS 1 TSP

RED CHILLIES 5 NOS

CORIANDER (DANIA SEEDS) 2 TSP

JEERA 1 TSP

CHENA DAL 2 TSP

DRY COCONUT POWDER 4 TSP

GARLIC 5 CLOVES


METHOD

CLEAN AND CUT LADY'S FINGER SLITTING INTO 4

HEAT OIL IN A PAN AND FRY BENDI WHILE OIL IS VERY HOT, FEW AT A TIME
TILL THEY TURN LIGHT BROWN.
FRY ALL THE PIECES, DRAIN AND KEEP IN A BOWL.
POAST THE INGREDIENTS GIVEN EXCEPT COCONUT POWDER.
FRY GARLIC SEPERATELY IN OIL.POWDER THE ROASTED INGREDIENTS
ADD COCONUT POWDER AND FRIED GARLIC LASTLY AND BLEND IN MIXIE.
SPRINKLE THIS POWDER ON BENDI IN THE BOWL AND SERVE.

4 comments:

  1. tks. hema. i was luking for an authentic recipi for theingai mangai thuvayal.i miss this a lot as i never had for a long time.


    RAMA

    ReplyDelete
  2. gone thru d yummy bendi fry recipi.
    can v make brinjal fry using d same method ?

    ReplyDelete
  3. Hi
    thanks.yes can try brinjal.Reminds me of the
    starter we had in a chinese restaurant in
    Dar-es-salaam.You get good variety of brinjal
    in Dar,so try and let us know.

    ReplyDelete
  4. Nice Blog.....and variety dishes....have to try this version of bendi.....never heard about it.....

    ReplyDelete