Okra Fry / Bendakaya Fry / Bindi Fry - Andhra Style

Ladies Finger / Okra / Bindi / Bendakaya / Vendaikai, the green vegetable is mostly liked by all. This vegetable is rich in fiber, loaded with plenty of vitamins like Vitamin A, C, iron and calcium. Okra is mainly suited for diabetic people and for people who suffer from constipation. There are hundreds of reasons for including Okra in our regular cooking due to its high nutrient source. Though we make many varieties of food items using Okra, Okra fry ( Bindi Fry) is the most common and one of the favourites in any household as it goes well with rice, rotis. This time i made the Okra fry in andhra style, as served in many andhra restaurants in their traditional food thali. I loved this recipe and sharing with you all....

Ingredients

Fresh Tender Okra / Bindi - 1 Full Vessel or Around 40 to 50 Okras.

Oil - 2 tbsp

Hing/Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Cumin Seeds - 2 tsp

Urad Dal / Mina Pappu / Ulutham Paruppu - 2 tsp

Curry leaves - 5 or 6

Red Onion finely cut - 1/2 cup

Turmeric Powder - 1 tsp

Red Chilli Powder - 2 tsp

Groundnut Powder ( grounded coarsely for good taste ) - 3 -4 tbsp

Method

• Wash the Okra and cut them into small size and keep them ready.
• Make the groundnut powder using a mixer grinder and keep it ready too.
• In the kadai or frying pan, add oil first. When its heated, add Hing, Mustard Seeds, Cumin seeds first. When it sputters, add the urad dal, curry leaves and fry them for few seconds till they become slightly brown in colour.
• Then, add the cut red onions and fry them till they become translucent. Add the cut okra to the kadai now and fry them in the oil for a minute.
• Add the turmeric powder, salt now and cook the okra with the lid closed for few minutes. NO NEED TO ADD WATER.
• When the cut okras become little softer and cooked, open the lid and add the red chilli powder and groundnut powder to the frying pan.
• Fry the okra mix on a low flame till they get fried uniformly with all the spices coated. Stir the fry in the middle so that they get fried uniformly. No need to add any besan ( Bengal Gram Flour ) to make it crispier. The taste of the fry is definitely unique with the mix of red chilli powder and groundnut powder..
• When you are satisfied with its fried level, switch off the flame.  Serve the Okra with hot rice or rotis.

Tips / Variations

You can add more red chilli powder to have a very spicy Bindi fry.

If you add little coarse groundnut powder ( Peanut powder ), the fry looks good with small pieces of groundnuts in the middle and the taste is also much better. I made a fine paste of groundnut powder this time.

HOW TO MAKE Andhra Puliyogare \ Puliyodarai in Andhra Style\ Andhra Style Tamarind Rice

Puliogare \ Puliodarai \ Tamarind Rice is one of the traditional south Indian rice variety which is made during special festivals or occasions.   Every tamarind rice variety in South India is unique in its own way. In Andhra style puliogare, its flavoured with either roasted sesame seeds powder or mustard seeds powder which makes the rice so... delicious and special. Generally, the leftover tamarind rice tastes very yummy on the second day as the rice would set perfectly with the tamarind extract and spices. So, I don't remember having an excess tamarind rice or wasted tamarind rice in our house. Everything will get over.!!!!

Ingredients

Sona Masoori Rice - 2 Cups

Thick Tamarind Extract - 3-4 Cups

Salt - To Taste

Oil - 2 tbsp

Gingelly Oil - 1 tbsp

Hing/Asafoetida - 1 Dash

Mustard Powder -  2 tbsp

Mustard Seeds - 1 tbsp

Cumin Seeds - 1 tsp

Dry Red Chillies - 5

Green Chillies - 4 or 5

Ginger - 1.5 tbsp ( cut into small pieces or shredded )

Urad Dal /Minna Pappu/Ulutham Paruppu -  4 tsp

Channa Dal/Senaga Pappu/Kadalai Paruppu - 4 tsp

Ground nuts / Peanuts - 3 tbsp

Curry Leaves - 3 stems

Jaggery - 1 small piece

Method

Tamarind Paste :

     Soak a ball of raw tamarind in warm water for about 20 - 30 minutes. Then, make a thick tamarind extract out of that. Also, extract all the tamarind juice from the soaked tamarind and keep it aside. In a small round frying pan, add 1 tbsp of oil and little gingelly oil, hing, little Jaggery and the extracted tamarind extract totally into it. Allow them to boil and cook for 15-20 minutes till you get the thick tamarind paste. You might notice oil oozing out of the sides considerably which denotes that the extracting process is done.

Cook Sona Masoori Rice:

Cook the Sona Masoori Rice and transfer them into a big tray or big round vessel where you are going to make the tamarind rice. Just drop 2 tsp of oil on top of the rice and keep it open.

Mustard Powder:

Roast the Mustard seeds in a frying pan for few seconds and then grind them into a fine powder. Keep the Mustard powder also ready.

Tempering / Tadka :

In a frying pan, add remaining oil. When it gets heated, add Hing, Mustard Seeds, Cumin Seeds first. When it sputters, add the groundnuts / peanuts into the pan and fry them for a minute. Then, add the channa dal, urad dal, dry red chilli, curry leaves, green chillies, crushed ginger into the oil and fry them till they all get roasted considerably but not black or dark brown. Add turmeric powder into it and switch off the flame.

Mixing Process:

Transfer the contents from the tadka pan on top of the rice spread on the tray / vessel. Mix them once with a flat big spoon. Add the tamarind extract slowly and keep mixing it with the rice. Add required amount of salt, gingelly oil, mustard powder into the mixing tray / vessel. Mix everything upside down till everything gets mixed uniformly. Add some more tamarind extract if you find the thickness and sourness is not enough. If its for a prasadam or Neivedhyam, then its ruled out. We would be discovering the missing tastes after its being offered to God, and we could later add or modify the missing tastes. Generally this version of tamarind rice tastes heavenly after 2-3 hours as all the spices set with the tamarind extract and rice perfectly. Enjoy this tamarind rice with a side of papads and appalams.

Variations / Tips

You can add some cashew nuts too to this tamarind rice if you are making it for a party or a very special occasion.

You can add another 1 or 2 tsp of oil / gingelly oil if you like..

Dont overcook the rice at all and if the Puliogare is made with sticky or pasty rice, then our efforts are waste and it wont look good and taste good too...

Dont forget to add the Jaggery while making this Puliogare.