Good morning to all my dear Hive friends!
Ladies' fingers—or as we commonly call them in Sri Lanka, 'bandakka'—are a vegetable often included in our daily meals. Today, I’m preparing a different kind of bandakka fry – a version that’s a little more flavorful, spiced, and unique compared to the usual method.
With just a few easy steps and using local ingredients, this traditional twist transforms the humble bandakka into a delicious, addictive dish that everyone is sure to love. Let’s see how to make it!
🍀 Okra 150g.
🍀 curry leaves.
🍀 1 Onion.
🍀 A tomato.
🍀 Two or three cloves of garlic.
🍀 A fish chili pod.
🍀 2 Tablespoon of coconut oil.
🍀 2 dried chili peppers.
🍀 1/2 teaspoon crushed chili powder.
🍀 Salt as needed.
🍀 Only 3 cinnamon sticks
🍀 1/2 teaspoon of turmeric powder.
🍀 1/2 Teaspoon of Mustard powder.
🍀 1/2 Teaspoon of curry powder.
First, wash the bandakka (okra) thoroughly and cut them into long, slender pieces. Likewise, thinly slice the tomatoes, green chilies, and onions.
Next, take a pan and add about two tablespoons of coconut oil. Place it on the stove and allow the oil to heat up. Once the oil is hot, add chopped garlic, onions, pieces of dried red chili, curry leaves, and a cinnamon stick. Mix well and sauté them for a while.
Next, add chili powder, turmeric powder, curry powder, Mustard powder, and salt. Mix everything well.
Next, add the okra pieces and mix well. Let it fry for about 2 minutes.
Finally, add the sliced fish chilies, tomato slices, and onion pieces. Mix everything together and let it cook for about one minute before removing from the heat.
And with that, our special okra fry is ready—crispy on the edges, flavorful with spices, and packed with goodness. Served alongside rice and other dishes, it brings out a truly exquisite taste. Even those who usually don’t eat okra will enjoy this dish. This meal adds a completely new flavor to your table. Give it a try and let it draw you into something simple yet deeply satisfying.
Happy cooking!
Thank you reading
Have A nice day.
Best Regards,
Samadi Madushanki .
