Bendekayi Palya

Bendekayi Palya

Bendekayi Palya/ Bhindi masala is a healthy and tasty vegetable curry made using lady’s finger or okra. This recipe is simple where the chopped okra is first sauteed in oil (on high flame) to remove the slimy substance and then cooked with onion, tomato, and spices coming together to make a delicious curry. Bendekayi palya tastes great with wheat chapatis or rotis. However, one can have it as a side dish with rice and sambar or rice and dal also. Continue reading to know how to make yummy Bendekayi palya.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3 Servings


250g lady’s finger(Bhindi/ Okra)
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 cloves of garlic, minced
8-10 curry leaves
1 medium onion, chopped
1 teaspoon ginger-garlic paste
2 medium tomatoes, finely chopped
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
2 teaspoon coriander powder
Salt to taste

  1. Rinse okra/bhindi well under cold running water. Pat them dry and chop them into pieces of desirable size.
  2. Heat 1 tablespoon of vegetable oil in a pan. Transfer the chopped bhindi into it and saute them for 4-5 minutes on high heat. Or until the slimy substance from the bhindi completely goes away.
  1. Transfer the sautéed bhindi on to a plate.
  2. Add 2 tablespoons of vegetable oil into the same pan. Once the oil is hot enough, add mustard seeds and cumin seeds.
  3. Once they pop and sizzle, add minced garlic, curry leaves and chopped onion. Saute the onion on low-medium heat for 2-3 minutes or until they are translucent.
  1. Add ginger-garlic paste and saute until the raw smell goes away.
  2. Add chopped tomatoes, sprinkle salt over, cover and cook on low heat until they are soft and mushy.
  3. Keeping the heat on low, add turmeric powder, red chilli powder, cumin powder, and coriander powder and sauté.
  1. Cook the tomatoes and powdered spices for a minute or until the masala comes together. Add about 2-3 tablespoons of water and mix.
  2. Add sautéed bhindi and combine. Cover and cook on low-medium heat for 3-4 minutes.
  1. Taste for salt and adjust if necessary.
  2. Enjoy yummy bendekayi palya with wheat chapatis/roti or as a side dish with rice and dal.
  • If you like this curry with more gravy, add more water to adjust consistency and cook until the masala comes together and becomes thick.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

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