Dahi Bhendi/ Bendakaya Perugu kura

Ingredients

 Dahi bhendi recipe

Okra/Bhendi/Bendakaya  - wash, clean, dry and cut in big chunks. Fry is oil and keep them aside

Oil for tadka

Jeera

Garam Masala - 1 spoon 

Turmeric 

Red chilli powder

Curd/Dahi/Perugu 

Tomatoes

Cashews - handful

Onion - finely chopped

Besan  - to get thickness (1 spoon or so)

Salt to taste

Method of preparation

- Take a kadai, and add couple of spoons of oil. Add the cut bhendi and fry them until they slightly changed color or until they leave the sticky feeling

- Beat curd and keep it aside.

- Grind the tomato's, Cashews together into a fine paste

- Take a pan/kadai and add one spoon or two spoons or oil to it. Add Jeera and finely chopped onion.

- Once the onion are fried add the tomato cashew paste to it and cook for couple of minutes until raw smell is gone. Add turmeric, red chilli powder, salt, garam masala to it and mix together

- Add Besan to the gravy and let it cook for a minute here. 

- Add the beaten curd now and cook uncovered for couple of minutes. The oil will start to ooze out once the gravy is ready. 

- At this point, add the fried bhendi to the gravy, cover and cook for a minute or two at max and take it off the flame. Your yummy curry is ready.

Kalapataala Curry/Mixture of veggies Fry curry

This curry is very famous one from our village. Kalapatam means mixture. Kalapatala curry means mixture of veggies and fried. This mixture of veggies I am talking about contains combination of okra(bhendi, bendakaya), Tindora (dondakaya), Bitter gourd (karela, kakarakaya) and amaranth leaves (thotakura). So here goes the simple recipe.
Ingredients
Okra/Bhendi
Tindora
Bitter gourd
Amaranth leaves
mustard seeds, jeera, chana dal for tadka/popu/poni
Red chilli powder
Turmeric
Salt to taste
Oil
Method of preparation
Chop the veggies and leaves and keep aside. Take a pan and add oil to it. After oil is heated add mustard seeds and let it splutter. Add jeera and urad dal and let dal fry a little bit. Dont burn the dal or make it turn black. Add the chopped vegetables at this point and little turmeric. Add salt to taste and fry it. Once the veggies are cooked add red chilli powder and mix it thoroughly. Turn off the heat and serve hot with rice.

Bhendi Fry

Ingredients

Bhendi

mustard seeds

jeera

turmeric

Salt to taste

Chilli powder

Lemon or lime juice (optional)

oil

Method of preparation

1. if you take frozen bhendi then defrost first in microwave and then drain the extra water. If fresh bhendi then chop it to the size you like.

2. Add oil in kadai, then add mustard seeds and little jeera. Then add the chopped or drained bhendi.

3. Add little turmeric to it, stir once (try not to stir hard, if possibe toss it). try to toss it at regular intervals.

4. Once bhendi is done add salt and chillie powder to taste. Before you turn off stove, just add little lime juice if you like it sour. Serve it with plain rice or roti.