After trying this dish this way, I realized this is the best way to make bendi(bhindi) fry. Usually bendi fry takes quite a bit of oil if you want the bendi to be fried crispy. It also takes lot of effort to stir the bendi pieces so that they don’t stick to the pan all the while making sure they don’t get mashed. Solution to these two issues is baking the bendi (okra). It literally needs only a spoonful of oil. What’s not to like about that when the taste is not compromised, right!! As baked bendi is baked to the perfection(not too soft or sticky) it might be easy to tempt kids who refuse to eat okra because usually it is sticky or slimy. This is the way I did it…
Okra (bendi) 1/2 kg
Oil 1 to 3 tsp (I used only 1 tsp)
Chilli powder ½ to 1 tsp
Dhana-jeera powder 1 tsp
Turmeric ½ tsp
Salt as required
- Wash bendi, spread them on a kitchen towel to dry. Once they are completely dry, chop them into desired sized pieces.
- Preheat oven to 425 degrees F (220 degrees C).
- Add oil, salt, and turmeric to the chopped bendi and toss them so that oil, salt, and turmeric are nicely coated to the pieces.
- Line a baking tray with foil and arrange the okra pieces in a single layer.
- Once the oven reaches 425 F, put this in the oven and bake for about 20 minutes.
- Take it out of the oven, add chillipowder, dhana-jeera powder and give a nice stir.
- Baked okra is ready to be enjoyed.
Serving suggestions: Serve immediately with rice as a side dish along with sambaar or rasam(I had to stop myself from finishing all of it by just munching, so watch out).