Friday, August 3, 2007

Ladyfinger / Bendakaya Curry

Learnt from: My brother's Cook Vani.


Lady-Fingers --- 2 cups when chopped
Onions --- 1/2 of the big one
Tomatoes --- 2 medium size
Salt --- 1 tsp (adjust it)
Red-Chilly Pow der --- 3/4 tsp (adjust it)
Water --- 1 cup
Turmeric Powder --- a pinch

For Seasoning:

Oil --- 3 tblsn
Fenugreek Seeds --- 1 tsp
Mustard Seeds --- ½ tsp
Cumin Seeds --- ½ tsp
Dry-Red-Chilly --- 1 chopped
Curry leaves 5-6


Chop Ladyfingers.
Chop Onions.
Chop Tomatoes.
Fry the chopped ladyfingers on medium flame till the stickiness goes away. It will take around 10 to 15 minutes. Keep them aside.
Heat some oil in other deep pan.
Add & Toast seasoning one by one like… fenugreek seeds, mustard seeds, cumin seeds,re chilly, curry leaves.
Add Sliced onions into the pan.
Fry the onions till translucent.
Add Tomatoes fry for 2 minutes.
Add Fried Ladyfingers into the pan.
Add a pinch of Turmeric powder, Salt to taste, and a tsp of Red Chilly Powder into the pan.
Add a cup of water into the pan. Don't cover it with lid.
Cook it until the lady-fingers become tender. Don’t cover the pan with lid.
Meanwhile prepare Tamarind juice. ( take tamarind keep some water into it and heat for 30 sec in microwave. After that take thin juice abt ½ cup from it. ).
Add the Tamarind juice into the pan.
Cook until tamarind juice goes away as vapour.
Then turn the flame off.
The curry looks gravy.
Have it with rice.


  1. Hi Sailaja...Thanks for this Bendakai and my husband usually don't like much of fry curries...n I know how to make a fry of Bendakai...but did'nt know about this gravy curry...I tried ur recipe today n its simply superb....Thanks!!!!!!


  2. Sailu,

    When you said fry the chopped ladyfingers to remove the stickiness, did you mean to deep fry them or just shallow fry with little oil in the pan?

  3. Hi Anonymous! Can I know your name pls?

    No need of adding oil to fry ladyfingers to remove the stickiness. Just fry them in a dry pan and the stickiness of the ladyfingers will stick onto the pan.


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