Bendakaya Vepudu - Lady's Finger / Okra Fry - Andhra Telugu Food

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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text


    • Lady’s Fingers (Okra) – 750gms
    • Cumin Seeds – 1 1/2tsps
    • Karapodi – 3/4tsp
    • Red Chili Powder – 2tsps
    • Turmeric Powder – 1/4tsp
    • Salt to Taste
    • Oil – 12tsps

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Wash and cut the lady’s fingers into small pieces. While selecting the lady’s fingers see that they are tender. Bend the tail end of the lady finger and if it breaks easily it is tender—if it doesn’t break then they make crunchy sound while cutting and are not to be used. Even with just one piece of such un- tender piece of lady’s finger the curry gets spoiled. So it is better to prepare the curry the same day when the vegetable is bought.


    Heat a non-stick pan and add oil to it. When the oil is hot add the cumin seeds. When the cumin splutters add the cut vegetable pieces. Add turmeric powder, salt and mix well. Cook covered on medium flame for 2 to 3 minutes. Remove the lid and stir the vegetable once and again cook covered for a minute. Repeat the process of cooking and frying till the vegetable is almost cooked. Now remove the lid and fry the vegetable for 2 to 3 minutes or till you feel it is dry. Add red chili powder, karapodi and mix gently. The chili powder absorbs the moisture the curry will become dry. Fry for some more time till the curry is totally dry and the vegetable is crunchy. Transfer the curry to a serving bowl and serve with hot rice.

    Points to Remember:

    Lady’s fingers are too sticky when cut into pieces. While stirring they get mashed up easily by breaking. So stir them gently.

    Do not cover the vessel while cooking continuously for a long time. Water oozes out of the vegetable and the curry will be gooey. Cover for 2 to 3 minutes – then remove the lid and fry for few seconds. Again cover for 2 to 3 minutes – then remove the lid and fry for few seconds. When fried in this manner the vegetable gets dried and will not ooze out moisture. We have to cook the vegetable and at the same time fry it. So we cover it and cook and fry it after removing the lid. Once the vegetable is almost cooked remove the lid and fry till dry. Then add the red chili powder which absorbs the moisture and will make the curry dry faster.

    Take care while adding salt. The lady’s fingers after losing all moisture shrink a lot. So it is better to add little salt while cooking and add the remaining salt at the end of preparation.

    For people who are not calorie conscious deep fry the lady’s fingers till crunchy and then add the seasonings. However it is advisable to avoid deep frying as this vegetable absorbs lot of oil.

    Enjoy !!!!!!!!!!!!!!

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    Anonymous said...

    Namaskaram Gayathri garu,
    Thank you so much for your site.
    oka roju anukokunda paneer intlo ela prepare chesukovalo search chesthunnappudu mee site gurinchi thelisindi.. so when i visited.. i felt so happy that all recipes are explaining in telugu.. the way you exaplains also is very good..
    i am new to cooking..recently i started vising your site.. almost everyday i visit your site before cooking. i already tried cabbage vada, beans fry..these dishes were so good..
    today i planned to do bendakaya vepudu..but in that receipe you mentioned about vellulli karam podi..i don't know how to prepare exactly.. so could you please tell hoe to
    Thank you so much once again for your blog..


    July 13, 2010 1:59 PM

    padmavathy naidu said...

    bendakaya vepudu vediga kakunda mukkalu chidigi poyi kura jiguruga vastunnadi karanam yemiti

    November 20, 2010 9:03 AM

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