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Thursday, October 2, 2008

Bendekayi Pakoda

2 large Ladies Fingers / Bendekayi / Okra
1 medium sized Onion
2 - 3 tsp Rice flour/Akki hudi
4 - 5 tsp Bengalgram flour/Besan flour/Kadle hudi
Pinch of Asafotida powder/Hingu
Salt to taste
10 - 12 Cumin seeds / Jeera
1/2 - 3/4 tsp Chilly powder
1/2 tsp Garam Masala powder
1 Green Chilly
2 - 3 Coriander leaves
4 - 5 Curry leaves

Chop okra, onion, green chilly, coriander leaves, curry leaves into small pieces and put them in a vessel.

Add rice flour, bengal gram flour, asafoetida powder, salt, chilly powder, garam masala, cumin seeds to the same vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)
Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and put it in oil. Fry both the sides of pakoda until they turn golden in colour. Serve hot along with tomato ketchup or any chutney. The above mentioned ingredients will serve 15-20 Bendekayi Pakodas.

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