Bendakaya Noo Podi Kura Recipe – Ladies Finger with Sesame Spice Powder
Description:
Bendakaya Noo Podi Kura, an aromatic and flavorful Andhra-style side dish, is a spicy, nutty, and utterly delightful way to enjoy bhindi (lady finger or okra). This dry sabzi, made by sautéing bhindi with a fragrant sesame spice powder, brings together the best of both simplicity and flavor. It’s a fuss-free recipe with everyday ingredients, perfect for a quick meal or a satisfying accompaniment to your main dishes.
Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 250 grams |
| Oil | 2 teaspoons |
| Salt | To taste |
| For Tempering | |
| Oil | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| For the Spice Powder | |
| Sesame Seeds (Til Seeds) | 2 tablespoons |
| Dry Red Chillies | 2 whole |
Preparation Time
5 minutes
Cooking Time
15 minutes
Instructions
-
Prepare the Bhindi (Okra):
Start by washing the bhindi (lady finger) thoroughly. Choose tender and fresh bhindi, as it cooks faster and provides a much better texture and flavor. Once washed, gently pat them dry using a kitchen towel or paper towel to remove any excess moisture. This step is crucial as excess water will make the bhindi sticky and hard to cook. Once dried, cut the bhindi into bite-sized pieces. -
Roast the Sesame Spice Powder:
In a pan, set the heat to medium-low. Add the sesame seeds and dry red chillies. Dry roast them until the sesame seeds turn golden brown and become aromatic. This should take just a few minutes. Once roasted, remove the pan from the heat and let the mixture cool completely. After cooling, pulse grind the sesame seeds and dry red chillies into a smooth powder using a spice grinder or mortar and pestle. Be careful not to over-grind, as sesame seeds release oil and may turn into a paste. You want a fine, dry powder. -
Cook the Bhindi:
In the same pan, heat 2 teaspoons of oil over medium heat. Add the cut bhindi pieces and sauté them gently. Cook the bhindi, stirring occasionally, until they are soft and slightly golden. This will take around 10-12 minutes. If the bhindi begins to stick to the pan, add a little more oil to ensure it cooks evenly. Once the bhindi is soft and well-cooked, add salt to taste and sprinkle the prepared sesame spice powder over it. Mix gently to coat the bhindi in the flavorful spice powder. Let it cook for another 2-3 minutes, allowing the flavors to meld. -
Prepare the Tempering (Tadka):
In a separate small pan, heat 1 teaspoon of oil. Once the oil is hot, add the chana dal and urad dal. Sauté the dals until they turn golden brown and become aromatic, releasing a nutty fragrance. This step should take around 2-3 minutes. Turn off the heat once the dals are golden and crispy. -
Final Touch:
Pour the hot tempering over the cooked bhindi and spice mixture. Gently stir to mix everything together. The tempering adds a beautiful crunch and depth of flavor to the dish, making it even more irresistible. -
Serve:
Serve your delicious Bendakaya Noo Podi Kura hot with steamed rice, mixed vegetable sambar, and a refreshing chickpea and peanut salad for a wholesome and satisfying meal. This dry bhindi sabzi pairs exceptionally well with these side dishes, making it a complete Andhra-style feast.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 10g |
| Protein | 3g |
| Fat | 8g |
| Fiber | 3g |
| Sodium | 200mg |
Tips & Variations
- For Extra Crispness: If you prefer extra crispy bhindi, you can sauté the pieces in a little more oil or even fry them lightly before mixing with the spice powder.
- Spice Levels: Adjust the quantity of dry red chillies to suit your heat preference. You can also add a pinch of asafoetida (hing) while tempering for a deeper flavor.
- Additions: For a variation, you can toss in a handful of chopped onions or tomatoes while cooking the bhindi, though this will alter the texture of the dish.
- Serving Suggestion: Bendakaya Noo Podi Kura is a perfect side dish for a variety of rice preparations like steamed rice, puliyodarai (tamarind rice), or lemon rice.
Bendakaya Noo Podi Kura is a timeless, homey dish that embodies the simplicity and vibrancy of Andhra cuisine. Whether you’re preparing it for a weeknight dinner or a festive spread, this dish promises a satisfying and flavorful experience that’s both aromatic and nutritious.
