Bendekai mirpudi recipe | How to make ladies finger pudi palya
By Latha on Aug 5th, 2024
Bendekai mirpudi or ladies finger chutney powder recipe explained with step by step pictures and video. Okra or Bhindi dry palya or sabji is a very tasty and unique Lady finger recipe. It is prepared using deep fried ladies finger, dry coconut, roasted gram, red chilli powder, salt, jaggery, tamarind and cumin seeds. This dry sabji or powder can be stored for 15 days. You can prepare this recipe using bitter gourd (hagalakai) or Ivy gourd (thondekai) as well.
If you are looking for more chutney powder recipes then do check my plain chutney powder, shenga hindi (peanut chutney powder - north Karnataka style), karibevu chutney pudi (curry leaves chutney powder), Flax seeds chutney powder and Flax seeds - Garlic chutney powder recipes.
Bendekai mirpudi or chutney pudi is a healthier version of chutney powder. I have added cumin seeds in this recipe, which you can replace it with 1/4 tsp asafoetida. I have used dry coconut and roasted gram in this recipe. You can reduces coconut amount. Also you can replace the roasted gram with equal quantity of roasted urad dal and chana dal.
I prefer home made masala powders and I have already posted udupi rasam powder, bisi bele bath powder, Mysore rasam powder, sambar powder, vangi bath powder and puliyogare powder recipes. Now let us get on to the bendekai mirpudi or ladies finger chutney powder recipe recipe.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 mins
Cooking time: 15 min
Serves: 2 cups
Ingredients: (measuring cup used = 240ml)
- 1/4 kg bendekai or ladies finger
- 1 cup grated dry coconut
- 1/2 cup hurigadale or roasted gram
- 1 tbsp red chilli powder (adjust as per taste)
- 2 tsp salt (adjust as per taste)
- 2 tsp jaggery (adjust as per taste)
- Small Gooseberry sized tamarind (adjust as per taste)
- 1/2 tsp cumin seeds
- Oil for deep frying
Instructions for making bendekai mirpudi:
- Rinse and pat dry the bendekai or ladies finger.
- Discard the ends and slice them.
- Heat oil in a pan and deep fry the sliced lady finger.
- Flip and fry until slightly brown.
- Finish frying them all and set it aside.
- Take dry coconut in a mixie jar. I have used desiccated coconut.
- Add roasted gram and red chilli powder.
- Add salt and jaggery.
- Also add in tamarind pieces and cumin seeds. Please note that I have added thick tamarind paste.
- Gind it into a fine powder and add it into the fried ladies finger.
- Give it a good mix. Store it in an airtight container. It can stay good for 15 days without refrigeration.
- Serve it with hot steaming rice and ghee.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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