Lady's finger stir fry
Lady's finger stir fry

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, lady's finger stir fry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Lady's finger stir fry is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Lady's finger stir fry is something that I have loved my entire life. They are fine and they look wonderful.

Ladies finger fry recipe or andhra bendakaya fry recipe - Learn how to make ladies finger fry with step by step photos. Ladies finger is known as bendakaya Ladies finger or okra is one of the highly nutritious low calorie vegetable that is often used to prepare sambar, curry or stir fry in Indian Cuisine. Ladies Finger Fry recipe with step by step photos.

To get started with this recipe, we must prepare a few ingredients. You can cook lady's finger stir fry using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Lady's finger stir fry:
  1. Prepare 150 gm lady's finger cubed
  2. Take 1 tsp nigella seeds
  3. Prepare 2 green chillies chopped
  4. Make ready To taste salt and sugar
  5. Get As needed oil

Let this cook in a medium low flame. Stir in between while it is cooking. Bharwan Bhindi - Stuffed Lady's finger fry. Vendakkai Poriyal is a traditional and common stir fry made using Okra (Vendakkai) and mild spices.

Steps to make Lady's finger stir fry:
  1. Heat oil and temper nigella seeds and green chillies
  2. Add lady's finger and saute well
  3. Cover it till the veggies get soft
  4. Now add salt and sugar and fry on high heat
  5. Serve it is ready

There are different ways the Vendaikkai fry can be made, but for the poriyal we make it very simple, no-onion-no-garlic and using basic ingredients that. Always use tender Lady's Finger for cooking. If the Okra is not tender, it will be woody & fibrous. Once done, gently stir in the sauteed aloo into the bhindi and combine well. Cover the pan with the lid and simmer for another couple of minutes.

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