Friday, August 29, 2008

Bendekayi Podi (Okra Pakora)

Let me tell you my story about this podi. I'm married to a person who belongs to South Canara District, Karnataka, India. His mother tongue is Tulu & I dont understand that :( But, in my in-laws house, they normally speak Kannada ( a regional language of India). I face a lot of problem (even now!!)when I go to his village, as they dont speak Kannada. Meanwhile, let me tell you.., podi means bonda/bajji or pakora in Tulu.

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.


  1. This recipe is exactly what I was looking for. I saw nice fresh okra last night in the grocery store here (in US) and thought to make bhindi pakoras. Because bhindi can be tricky, how it gets slimy and all, I googled to find a recipe. The strange thing is, I do not usually cook South Indian dishes, but we have a weekly bhajana- sat sanga program at my home and many of the attendees are from south and are requesting idli/sambar. So, my friend is coming with her idli steamer and helping me cook. She is also a Tulu speaker and is from Udipi. So, by using this recipe I hope we will have an authentic regional meal.

    Thank you again,
    Samvit Durina

  2. Hi Sush!
    I tried this recipe, came out well...but bendi was still little bit sticky..
    how did u manage to make it crispy?

  3. This comment has been removed by the author.

  4. Hi Sri,

    Nice to know that you tried it out. Add the bendi/bendekayi to the gram flour batter just before dropping them in the oil. Do not leave it in the batter for long. Also, ensure that there is no moisture in the bendi before cutting or dropping them in the batter. For making them crisp, fry it on a medium heat.



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