Okra/lady finger/bendakaya/bhindi curry

Main Dish
1 servings
15 min
25 min
Very Easy


Number of serving: 1
1 Bowl okra/Bhindi

1 Red Chilly

1/2 tablespoons Channa Dal

1/2 tablespoons Urad Dal

1/4 Cumin Seeds

4 or 5 curry leaves

2 tablespoons oil

Salt to taste

Red Chilly powder to taste.

4 to 5 tablespoons Channa Dal powder


  • Wash and discard the ends of okra by cutting it off. Cut remaining Okra into around 1/2 inch piece sizes.
  • Heat the oil in a pan. Add Channa dal, urad dal,red chilly,cumin seeds and
    mustard. When mustard starts popping add curry leaves.
  • Stir-fry until all the ingredients are light golden brown. Add okra and stir-fry for around 15 minutes in a medium heat.
  • Add Turmeric and salt mix them all once, allow them to cook for 10 minutes,
    covered to cook on medium heat.
  • Finally add Channa dal powder and mix well. After 5 minutes, remove the cover and stir them once. Reduce the heat to low flame and let them cook openly.
  • Okra/Bhendi curry is ready to serve with hot rice.


Okra/Lady Finger/Bendakaya/Bhindi Curry, photo 1Okra/Lady Finger/Bendakaya/Bhindi Curry, photo 2

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