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Bendekayi Kayirasa (Lady's Finger Curry) Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Lady's finger curry (bendekayi kayirasa)

Lady's finger curry (bendekayi kayirasa)

Lady's Finger Curry

Lady's finger, also known as okra, is a healthy vegetable that is rich in antioxidants.

This curry is called bendekayi kayirasa in the Kannada language. Incorporating lady's finger, urad dal, and methi (fenugreek seeds), the curry is very tasty and easy to prepare. Serve with rice for a lovely meal.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 2 tablespoons oil
  • 2 teaspoons urad dal
  • 1/2 teaspoon methi (fenugreek seeds)
  • 4-5 byadagi red chilies, or taste
  • 2 sprigs curry leaves
  • 1/2 teaspoon hing (asafoetida)
  • 1 cup fresh coconut, grated
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon mustard seeds
  • 2 cups lady's finger, washed and chopped
  • 1 teaspoon tamarind, soaked in hot water for 10 minutes
  • salt to taste
  • 1 teaspoon jaggery
  • 1 cup water, or as needed

Instructions

  1. Wash and pat dry the lady's finger. Chop and set aside.
  2. In a pan, heat the oil. Add 1 teaspoon urad dal and methi (fenugreek seeds). Fry till dal turns golden brown. Add byadagi red chilies and saute for a few seconds. Add curry leaves and 1/4 teaspoon hing. Fry for a few seconds.
  3. Add grated fresh coconut and turmeric powder, mix well and switch off the flame. Let the mixture cool down.
  4. In a pan, heat the oil and splutter the mustard seeds. Add 1 teaspoon urad dal and fry till it turns golden brown.
  5. Add curry leaves and 1/4 teaspoon hing. Mix well.
  6. Add chopped lady's finger and fry over low flame for 5-7 minutes or till it loses its stickiness completely.
  7. Add tamarind water, jaggery and salt to taste. Mix well, close the lid and cook well.
  8. After the roasted mixture cools down, transfer it to a mixer jar. Add water, close the lid and grind to a fine paste.
  9. Check if the lady's finger is cooked well. If done, add ground paste and water, mix to combine masala with vegetables, add more water if required to adjust the consistency and adjust salt if required, close the lid and let it comes to a boil. Switch off the flame.
  10. Serve hot with rice and enjoy.

Step-by-Step Photos

Wash and pat dry 2 cups of lady's finger. Chop and set aside.

Wash and pat dry 2 cups of lady's finger. Chop and set aside.

In a pan, heat 1 tablespoon oil. Add 1 teaspoon urad dal and 1/2 teaspoon methi or fenugreek seeds. Fry till dal turns golden brown.

In a pan, heat 1 tablespoon oil. Add 1 teaspoon urad dal and 1/2 teaspoon methi or fenugreek seeds. Fry till dal turns golden brown.

Add 4-5 byadagi red chilies and saute for a few seconds. Add a sprig of curry leaves and 1/4 teaspoon hing. Fry for a few seconds.

Add 4-5 byadagi red chilies and saute for a few seconds. Add a sprig of curry leaves and 1/4 teaspoon hing. Fry for a few seconds.

Add 1 cup grated fresh coconut and 1/4 teaspoon turmeric powder.

Add 1 cup grated fresh coconut and 1/4 teaspoon turmeric powder.

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Mix well and switch off the flame. Let the mixture cool down.

Mix well and switch off the flame. Let the mixture cool down.

In a pan, heat 1 tablespoon oil and splutter 1/2 teaspoon mustard seeds. Add 1 teaspoon urad dal and fry till it turns golden brown. Add a sprig of curry leaves and 1/4 teaspoon hing. Mix well.

In a pan, heat 1 tablespoon oil and splutter 1/2 teaspoon mustard seeds. Add 1 teaspoon urad dal and fry till it turns golden brown. Add a sprig of curry leaves and 1/4 teaspoon hing. Mix well.

Add 2 cups chopped lady's finger and fry over low flame for 5-7 minutes or till it loses its stickiness completely.

Add 2 cups chopped lady's finger and fry over low flame for 5-7 minutes or till it loses its stickiness completely.

Add tamarind water (soak 1 teaspoon tamarind in hot water for 10 minutes, squeeze tamarind and add extract, discard the residue, or use tamarind paste).

Add tamarind water (soak 1 teaspoon tamarind in hot water for 10 minutes, squeeze tamarind and add extract, discard the residue, or use tamarind paste).

Add 1 teaspoon jaggery and salt to taste.

Add 1 teaspoon jaggery and salt to taste.

Mix well, close the lid and cook well.

Mix well, close the lid and cook well.

After the roasted mixture cools down, transfer it to a mixer jar and add 1/2 cup water.

After the roasted mixture cools down, transfer it to a mixer jar and add 1/2 cup water.

Close the lid and grind to a fine paste.

Close the lid and grind to a fine paste.

Check if lady's finger is cooked well. If done, add ground paste and 1/2 cup water.

Check if lady's finger is cooked well. If done, add ground paste and 1/2 cup water.

Mix to combine masala with vegetable, add more water if required to adjust the consistency and adjust salt if required.

Mix to combine masala with vegetable, add more water if required to adjust the consistency and adjust salt if required.

Close the lid and let it come to a boil. Switch off the flame.

Close the lid and let it come to a boil. Switch off the flame.

Serve hot with rice and enjoy.

Serve hot with rice and enjoy.

Cooking Tips

  • Wash and pat dry lady's finger to avoid stickiness.
  • Cooking lady's finger in tamarind water decreases the stickiness of this veggie.
  • Alter the quantity of jaggery as per your desired sweetness.
  • Adjust the quantity of red chilies as per your desired spiciness.
  • Replace byadagi red chilies with guntur red chilies for a spicier curry. Or use both red chilies to get both color and spiciness.

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