------ AKA / Kadalama Vendakai Poriyal / /Senagapindi Bendakaya Vepudu ------
The new year has been nice so far..thanks to the good start... The excitement of new beginning makes me share something special and new too..
Inspired by Sanjeev Kapoor's besan wali bhindi this veggie dish is simply a melt in your mouth..Though I'm not a big fan of Bindi, I try to include it in my menu, because its rich in Iron. Growing up I was only used to a simply stir fry(Bendakaya Vepudu, Vendakai Poriyal) or a stew (Pulusu, Kuzhambu). I didn't want to cook these regular preparations this time..so googled for Bindi recipes and the first one to pop up was a video of Sanjeev Kapoor's "Besan wali Bind". I pretty much reproduced it here in taste and pictures!!! Though I played with the quantities a little, like I reduced the amount of garam masala so it won't overpower the other flavours, added a little chat masala, etc..Overall this has been a fantastic preparation satisfying the taste buds.
The fun part is that you don't need to use this as a side dish to Rice or Roti, it is so tempting to eat just like that!!! Good for me..I can save on some Carbs!!!
1 lb Okra/Bhindi/Bendakaya/Vendakai
10 - 12 Shallots/Sambar Vengayam/Chinna Ullipayalu
1/4 to 1/2 cup Besan/Gram flour/Chenaga pinni/Kadala Maavu
1 tsp Kalonji/Onion Seeds
A few curry leaves - optional
2 Tbsp Sesame Oil
Dry powders for the masala :
1 tsp Crushed Fennel seeds
1/2 tsp of Garam Masala
1 tsp Amchur Pwdr/Dru Mango Powder
1/4 tsp Chat Masala(optional)
1tsp each of Cumin, Coriander and Chilly powders
1/2 tsp Turmeric Pwdr
Mix all the dry powders in a bowl along with salt and keep this masala aside.
Wash and dry okra(Bhindi) with cloth towel and slit in the middle.
Now stuff the slit okra with the malasa prepared and add a tbsp of oil to this and gently mix to coat all the bhindi with oil. Keep aside.
Heat the remaining oil in a kadai/wide pan, add kalonji(onion seeds), curry leaves and saute' till fragrant.
Now add shallots(small onions) and fry for a min or two.
Add gram flour (Besan/chengapindi/kadalamaavu) and keep stirring till the oil leaves the surface of the pan.
Now add the stuffed bhindi and mix to coat them evenly with gram flour.
Cover and cook on low heat stirring occasionally till the okra is cooked and turns crispy.
The picture puts all together.
Serve hot with rice, sambar or roti. As i said it can be eaten as a appetizer too....enjoy and have a wonderful year ahead!!!