Okra Fried Curry

Okra also known as Lady fingers are very popular in India. Its known as Bhendi(Hindi) and Bendakaya(Telugu). Children love it so much. My niece is so fond of it. I am giving you the simplest curry recipe which can be made in few minutes, easy to digest  and healthy too.

Ingredients:

Okra   250 gms

Oil       1 Tbsp

Red chilly powder  1-2 tsp

Salt  To taste

Bengal gram  1/2 Tbsp

Black gram    1/2 Tbsp

Mustard seeds 1 tsp

Cumin seeds 1-2 tsp

Dried red chillies 1

Curry leaves 2 sprigs

Asafoetida powder a pinch

 

 

Method:

1. Okra should be tender. While buying them check the tips by bending. If they  snap easily then they are tender. If they dont  then they are not good and as they cant be cut easily and are highly fibrous. 
2. They should not be dipped in water and kept for a long time. If done they lose their tenderness. So just before cutting them, clean them in water or with a wet cloth and dry them thoroughly with a dry cloth. My dad did not know this. Once he cut them and then put them in water to clean. But when he took them out and began to fry, it became all gooey and my mom had a good laugh.  
3. They should be checked for worms inside. its a problem in India. So keep an eye while you are slicing them.
   
4. Slice them as thin or as thick you want. If you want the curry to be crunchy keep the slices thin or else a little bit thick. See mine below.
5. Separate curry leaves.
   
6. Heat oil in a pan. Let the oil heat up. Add bengal gram. Fry for two minutes and add black gram. After a minute or two add mustard, cumin, red chilli broken into pieces. Fry for a minute, add asafoetida powder and curry leaves.
7. Now add the Okra pieces. Fry on simmer for ten to fifteen minutes. Do not cover while frying. Fry it more and also with more oil  if you want them to be crunchy. If you want them to be tender and soft. dont fry for long but till they loose their raw taste.  In fact my brother likes them half done.
8. When done, add salt and red chilli powder. Mix well. Fry for a minute. Serve hot with cooked rice.
   

Note:

• This serves for 2-3 persons.
• Red chilli powder is optional. If you dont like it too spicy, avoid it.
• Dont add salt till the curry is fried properly. Or else it will become gooey.
• 1-2 Tbsp of sour buttermilk is added to avoid the gooeyness.