Bhindi Palli or Bhindi deep fry with peanuts is a fry recipe suits better for rice, sambar, rotis, chapathis. In andhra its called Bendakaya palli fry or Bendakaya vepudu . In Hindhi its called Bhindi sabji and in tamil Vendakkai Poriyal.
Ingredients for Bhindi deep fry
1. Lady's Finger (Bhindi) - 500gms
2. Peanuts(Palli) - 1 cup
3. Green Chillies - 2 (Slit to half)
4. Garlic Pearls - 4 (Crushed)
5. Curry Leaves - 10
6. Gram Flour - 1 cup (or as required)
7. Turmeric Powder - 1 tsp
8. Red Chilli Powder - 2 to 3 tsps
9. Salt - As per taste
10. Coriander Powder - 2 tsps
11. Oil - For Deep Frying
Procedure - How to make Bendakaya palli deep fry
1. Take bhindi in a colander (wide bowl with holes) just like below and wash bhindi under water.
2. Wipe each bhindi using a cloth as below. Though it's a time consuming procedure, it is much preferred as we deep fry bhindi pieces and they should not contain any drop of water.
3. Now chop bhindi into 1/2 inch sized pieces and set aside.
4. Now heat oil for deep frying in a kadai.
5. Once oil gets heated use a slotted spoon, put green chillies, crushed garlic and curry leaves in it and fry as below.
6. You can fry by putting them directly in oil but the above way prevents burning of the ingredients.
7. Like wise fry peanuts also and set aside.
8. Now take bhindi pieces in a bowl, add all the 4 powders and mix well. If required add few drops of water so that the bhindi can get coated well with those powders.
9. Now fry bhindi pieces in oil in 3 to 4 batches. Drain excess oil from the fried bhindi pieces on a kitchen towel.
10. Now take this fried bhindi in a bowl, add already fried peanuts, curry leaves, green chillies and garlic to this, mix well.
11. serve hot with rice and sambar or with rotis. Bhindi deep fry tastes heavenly :).
Tags: Bhindi deep fry, Bendakaya palli fry, Vendakkai Poriyal, Bindi palli, Ladies Finger Fry, Bhindi Sabji, Bhindi Fry,
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