Fried Okra – Guest Post by Sridevi R of Coconut Craze

Okra fried in a batter of cornflour buttermilk, and Indian spices
Fried Okra

Sridevi of Coconut Craze was one the earliest bloggers I started to follow when I started my blog. I was drawn to the eclectic mix of subjects and recipes she posted. 🙂 I have tried several of her recipes (her Egg curry/ Egg roast/Spicy egg masala has now become a staple in our home) and her comments have inspired some of my posts like the one on Mathanga Erissery.

True to her generous spirit, Sridevi readily agreed to my request for a guest post and here is a delicious spicy, crunchy batter-coated Fried Okra recipe from her.

Do visit Sridevi’s blog at http://coconutcraze.wordpress.com/ and explore her wonderful posts about food and other subjects!

Over to Sridevi. 🙂


When our wonderful blogger friend Aruna asked me to do a guest post I was thrilled but had to delay it due to other engagements. Finally, when I caught my breath, Fried Okra is the recipe of my choice as I have been planning it for a while. I had this at a little diner in a small town that offers a variety of special foods and this okra got stuck in my mind.

Fried okra is easy to prepare and delicious just like any other fried food and a good snack on a rainy evening. It is a classic dish from the Southern States of USA. The original recipe uses egg to coat the okra pieces but I used buttermilk and some Indian spices to add some more flavour. Alternately, green chilli, ginger and garlic paste can be tried to spice up the coating mixture.

Ingredients

  • 10-12 fresh okra (Lady’s finger)
  • 1/4 cup buttermilk
  • 1/4 cup yellow corn meal
  • 2 tbsp corn flour
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp chilli powder or pepper powder
  • salt
  • oil for frying

Method

  1. Wash and dry fresh okra. (I tried it with frozen okra too…ah, not so good.)
  2. Chop them into 1 inch pieces after removing the top and bottom tips.
  3. Take buttermilk in a bowl.
  4. Add okra pieces to the butter milk and coat all the pieces and remove them.
  5. Mix corn meal, flour, salt, cumin powder, coriander powder and chilli powder in a plastic bag.
  6. Put the okra pieces in the plastic bag and shake well to coat all the pieces with the mixture.
  7. Let it stand for a few minutes.
  8. Heat oil in a pan and fry okra in small batches till the outside is golden brown.
  9. Drain them on a paper towel and serve hot.

Fried okra is very crispy and crunchy when eaten hot. They have a crusty exterior and the goodness of okra inside. This is the best way to tempt kids who are fussy eaters to snack on okra. Use it as a side dish with rice or flat breads.

Bendakaya Vepudu (Bhindi Fry or Oka Stir Fry)

Bendakaya Vepudu or Okra Stir Fry or Bhindi Fry
Bendakaya Vepudu or Okra Stir Fry or Bhindi Fry

Bendakaya Vepudu is a very easy to make koora that is ready in a jiffy and an absolute delight as a side-dish for pappu pulusu annam, sambhar rice, or simple curd rice.

Ingredients

  1. Bendakaya/Bhindi/Okra – 1/2 Kg
  2. Oil – 1 tbsp
  3. Red Chilli Powder – 1/2 tsp
  4. Salt to Taste

Method

  1. Wash and dry the bendakaya.
  2. Chop of the ends.
  3. Cut the bhindi into 1/4″pieces.
  4. In a wok/kadai, heat the oil.
  5. Add the bendakaya pieces and mix well.
  6. Turn the heat to medium heat.
  7. Fry the bendakaya till the edges just start to turn brown.
  8. Stir every 2 mins or so.
  9. After the bendakaya is cooked, add the salt and mix well.
  10. Turn off the heat.
  11. Add the red chilli powder and mix well.
  12. Serve hot with rice or rotis.

Tips

  • Do not cover the bhindi while cooking. If you do, it will turn all sticky.
  • You could add onion to this koora. If you do then, add the onion pieces after the bendakaya is half-fried. This is because the onion cooks faster than the bendakaya. So, if fry the onion before the bendakaya, it will get charred.
  • Fry the bendakaya over medium heat. Do not turn the heat to high as then the bendakaya pieces will char but not cook.
  • Stir the bendakaya pieces constantly.