Bendakaya Vepudu, also known as Ladies Finger Fry or Bhindi/Okra Fry, is a classic Andhra-style side dish loved for its simple ingredients and comforting taste. Whether prepared as a soft, everyday stir-fry to pair with rice and pappu or made as a crispy “function-style” fry for special occasions, the key to perfect texture lies in drying the okra completely before cooking. With aromatic tempering, mild spices, and optional crunch from peanuts, this dish delivers homely flavors while remaining healthy and satisfying, making it a versatile addition to both daily meals and festive menus.
Below are the two most popular methods.
1) Andhra Style Bendakaya Vepudu (Stir-Fry Version)
This is the classic daily side dish that pairs perfectly with rice, pappu, or sambar. It is mildly crispy, flavorful, and simple to prepare.
Ingredients
• Bendakaya (Ladies Finger/okra/bhindi) – 250 g (washed, dried, cut into rounds)
• Oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Urad dal – 1 tsp
• Dry red chilies – 2 (broken)
• Curry leaves – 1 sprig
• Onion – 1 medium (sliced)
• Garlic – 4–5 cloves (crushed)
• Turmeric powder – 1/4 tsp
• Red chili powder – 1 tsp
• Salt – to taste
• Roasted peanuts – 2 tbsp (optional, for crunch)
Step-by-Step Preparation
Step 1: Tempering
Heat oil in a pan. Add mustard seeds, cumin seeds, urad dal, and red chilies. Let the dal turn light golden. Add curry leaves and crushed garlic. Fry until aromatic.
Step 2: Fry Onions
Add sliced onions and saute until they turn soft and slightly translucent.
Step 3: Add Okra
Add chopped bendakaya and turmeric. Mix gently. Do not cover the pan, as covering creates steam and makes it slimy.
Step 4: Cook Slowly
Sauté on medium flame for 12–15 minutes, stirring occasionally. The stickiness will slowly reduce and the pieces will shrink and lightly brown.
Step 5: Add Spices
Once the slime disappears, add salt and red chili powder. Mix gently.
Step 6: Finish
Add roasted peanuts for extra crunch if desired. Mix and serve hot.
2) Crispy “Function Style” Bendakaya Fry (Deep-Fried Version)
This is the crunchy, pakoda-like version commonly served at weddings and special occasions. It is extra crispy and spicy.
Ingredients
• Bendakaya (okra/bhindi) – 250 g (cut into long slits or diagonal pieces)
• Besan (gram flour) – 3 tbsp
• Rice flour – 2 tbsp (for extra crispiness)
• Red chili powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Garam masala – 1/2 tsp
• Salt – to taste
• Oil – as needed (for deep frying)
• Peanuts & curry leaves – for garnish (optional)
Step-by-Step Preparation
Step 1: Coat the Okra
Place cut okra in a bowl. Add besan, rice flour, chili powder, turmeric, garam masala, and salt. Toss well to coat evenly.
Step 2: Light Moistening
Sprinkle a few drops of water, just enough for the flour to stick. Do not make a paste.
Step 3: Deep Fry
Heat oil on medium-high flame. Drop the coated okra in batches and fry until golden brown and crispy.
Step 4: Garnish
Fry some peanuts and curry leaves in the same oil and toss them with the fried okra for added flavor.
Serve hot and crunchy.
Pro Tips for Zero Sliminess
• Always dry okra completely before cutting.
• Do not cover while cooking; steam increases stickiness.
• Add salt toward the end to avoid moisture release.
• If okra becomes sticky, add 1 tsp lemon juice or curd while frying — the acidity helps reduce slime.
Health Benefits
• Rich in fiber – Supports digestion and gut health.
• Helps control blood sugar – Okra is known to aid glucose balance.
• Low in calories – Good for weight management.
• Boosts immunity – Contains vitamins and antioxidants.
• Garlic & peanuts – Provide healthy fats and improve heart health.
Serving Suggestions
With Steamed Rice & Dal
Serve hot bendakaya fry with plain steamed rice and pappu (dal). Add a spoon of ghee on top for a comforting Andhra-style meal. It also pairs very well with sambar or rasam.
With Sambar or Pulusu
Enjoy it as a side dish with sambar rice or majjiga pulusu. The mildly crispy texture of the okra balances the soft and tangy gravies perfectly.
With Chapati or Phulka
Bendakaya fry tastes excellent with chapati, phulka, or even paratha. Add a cup of curd or raita on the side for a complete meal.
In a Lunch Box
This fry is ideal for lunch boxes because it stays fresh for hours without becoming soggy (especially if salt is added at the end). Pack with rice or roti for a simple and tasty lunch.
As a Side in a South Indian Thali
Include it in a traditional meal platter along with rice, dal, curry, papad, pickle, and curd. It adds texture and flavor variety to the plate.
With Curd Rice
Crispy bendakaya fry pairs surprisingly well with curd rice. The crunch and spice complement the cool and creamy curd beautifully.
Extra Serving Tip
For the crispy “function-style” version, sprinkle fried curry leaves and roasted peanuts on top just before serving for extra flavor and crunch.
Bendakaya Vepudu is simple yet adaptable, making it perfect for everyday meals, lunch boxes, and festive occasions alike.