Saturday, November 8, 2008

Bendakaya fry with peanuts (okra stir fry)

2 pounds bendakaya (okra) – washed, ends removed and sliced in cross-sections

1 cup peanuts roasted with ½ teaspoon oil
6-8 curry leaves,
2 table spoons oil
Salt to taste
1tsp red pepper powder
For tempering:
2 tsp cumin seeds
2 teaspoons urad daal
A pinch of turmeric

Heat oil in a pan and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, curry leaves. Stir in cut okra and saute until crisp and tender. Stir occasionally. Adjust the salt and add red pepper powder mix, add the roasted peanuts and mix well and take off the flame.
Serves 6
Serving tips: Serve hot or cold with plain rice or chapathi.

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