Udupi Style Bendekayi Palya Recipe – Ladies Finger Stir-Fry with Coconut
Palya is a versatile stir-fry dish that originates from the vibrant culinary traditions of northern Karnataka. It is a quick and flavorful preparation made with a variety of vegetables, each infused with the unique taste of ground spices and coconut. One such cherished dish is the Udupi Style Bendekayi Palya, a delightful stir-fry of tender okra (ladies’ finger) cooked with a mildly sweet, tangy, and spicy coconut masala. This recipe is a must-try for anyone who loves authentic Udupi cuisine. Serve it as a side dish to your main course for a wholesome and satisfying meal.
Recipe Details
- Cuisine: Udupi
- Course: Side Dish
- Diet: Vegetarian
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 20 (washed, dried, and chopped) |
| Fresh Coconut (grated) | 1/2 cup |
| Dry Red Chilies | 3 (for masala) + 2 (for seasoning) |
| Tamarind (soaked in water) | 18 grams |
| Jaggery | 1 teaspoon |
| Salt | To taste |
| Oil | 1 tablespoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Curry Leaves | A handful |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Carbohydrates | 10 g |
| Protein | 3 g |
| Fat | 5 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 200 mg |
Instructions
| Step | Process |
|---|---|
| 1 | Wash the okra thoroughly under running water and spread them on a clean kitchen towel to dry completely. Once dried, chop them into small, bite-sized pieces. |
| 2 | Soak tamarind in warm water for about 10 minutes. Extract the juice and set it aside, discarding the pulp. |
| 3 | Heat oil in a non-stick kadai (wok) over medium heat. Once the oil is hot, add mustard seeds and let them splutter. |
| 4 | Add urad dal and stir until golden and aromatic. Toss in the curry leaves and 2 dry red chilies. Let them sizzle for a few seconds. |
| 5 | Add the chopped okra to the kadai. Cook uncovered on medium-high heat, stirring frequently, until the sliminess of the okra disappears and the pieces are half-cooked. Be careful not to break the okra while stirring. |
| 6 | While the okra is cooking, prepare the masala. In a blender, grind the grated coconut and 3 dry red chilies to a coarse powder. Do not add water to this mixture. |
| 7 | Once the okra is half-cooked, add jaggery, salt, and the extracted tamarind juice. Stir well and add a small amount of water to help the ingredients combine. Cover the kadai with a lid and let the okra cook completely, absorbing all the flavors. |
| 8 | When the okra is fully cooked and the water has evaporated, add the freshly ground coconut masala. Reduce the heat to low and cook for another 5 minutes until the raw smell of the coconut disappears. |
| 9 | Turn off the heat and serve the Udupi Style Bendekayi Palya hot. |
Serving Suggestions
This simple yet flavorful Udupi Style Bendekayi Palya pairs wonderfully with:
- Udupi Style Mixed Vegetable Sambar
- Steamed Rice
- Homemade Chapatis or Phulkas
Enjoy this dish as part of a traditional Udupi meal for a complete and satisfying culinary experience!
