First time when I went to his village, I was amazed to see the variety of food prepared there. Even though I ate most of them for the first time, they tasted so good & felt like eating again & again. I can never forget the halasina kayi dose (raw jacfruit dosa)!! I'm missing them :(( After going there, I started eating lot of leafy vegetables like ondelaga(Alternate Name: timare, English : Brahmi) & kesuvina yele(English: taro leaf, colocasia leaves). Their food preparation was quite interesting & was amazed at the variety of items they prepare. Some of them to name are patrode (made from kesuvina yele), jee gujje podi ( breadfruit bajji/pakora), jee gujje idli, nendra bale hannina jamoon ( A sweet dish made from banana), timare tambli(brahmi tambli), karjoora barfi (a sweet made from dates). Aren't they sounding yummy?? I'll try to learn the recipe of each of them & try to publish.
Seems like, I'm lost in those memories.Let me come back to bendekayi podi...
I attended a Brahmopadesham function in his village & when they were serving the food.., they said...., podi.., podi. I didn't understand what it was" ??? " & said " no" to that. My husband's aunty who was sitting next to me suggested me to taste that as it was a different kind of pakora/bajji. I ate it & then realized it is ladies finger pakora :)) I had never heard or tasted before this pakora.It was sooooo tasty that I fell in love with it. I asked few of his relatives for the recipe but.., didnot get any response. Finally, I got the recipe..........., I was so happy that I tried it on the very next day & it turned out to be a disaster.
Relax ...., dont be shocked. I'm not posting that disaster recipe here. I have learnt it quite well now & here goes the recipe. Do prepare & enjoy eating!!. Dont forget to post me a comment..,after eating.
Gram Flour (Besan) - 1 small cup
Corn Flour - 1 table spoon
Ajwain - 1 pinch
Chilli powder - According to taste
Salt - According to taste
Baking Soda - 1/2 pinch
Bendekaayi/Ladies Finger/Bhindi/Okra - 4 - 5 nos
Oil - for deep frying
- Wash and dry bendekayi and cut into small rings
- Mix together besan, corn flour, chilli powder, baking soda, ajwain and salt in a bowl
- Add water and make a paste (thicker than idli batter).
- Heat the oil in a kadai
- Mix ladies finger to the paste. (If you prepare this in large quantities, dont add all the ladies finger to the paste. Add as much required to fry once in a kadai. If you add all, the paste becomes sticky).
- Make small balls of the mixture & deep fry in oil. It should be fried on a very slow flame. The ladies finger needs to be cooked properly.
- Remove once it becomes crispy & golden brown in color.
- Serve hot with sauce.