Bhajja pitto ghanu bendya ukkari (Lady’s finger dry curry) is a simple and easy dish to prepare if you have bhajja pitto already prepared and kept. It is served as a side dish along with rice. If you like dry dishes with chapattis then you can have this dish along with chapatti also.
Ingredients
You need
- 10 to 12 Lady’s finger (‘Bendae’ in Konkani; ‘Vendakka’ in Malayalam or okra)
- Bhajja pitto as per your taste
- Salt to taste
For seasoning
- 1 tbspn coconut oil
- ½ tspn mustard seeds
Method
Preparation of bhajja pitto
Please refer my post on Bhajja pitto and kooka saglaein for preparation of bhajja pitto.
Preparing the lady’s finger
Use young lady’s finger in which seeds have not become mature. If you find any seeds you can even discard while cutting the lady’s finger. Wash and pat dry the lady’s finger on a clean towel. Now remove both the tips of the lady’s finger and cut it longitudinally into 4 pieces and keep aside.
Preparing the Bhajja pitto ghanu bendya ukkari (Lady’s finger dry curry)
Heat oil in a kadai and add mustard seeds when they splutter add the cut lady’s finger and mix well. Cook the lady’s finger. See that you do not add water and salt as these two ingredients will release the mucus secretion from the lady’s finger and will spoil the dish.
Keep stirring in between and once done add bhajja pitto and salt as per your taste and mix well. Cook for 2 minutes.
Your Bhajja pitto ghanu bendya ukkari (Lady’s finger dry curry) is ready to be served.
Serve with rice as a side dish.
