Bhindi 65 | Bendakaya 65 | Okra 65 | Vendakkai 65 | How to make Bhindi 65

25 mins Main Course

Bhindi 65 | Bendakaya 65 | Okra 65 | Vendakkai 65 | How to make Bhindi 65 - Okra 65 is a Wedding Special in Andhra. But though it is called 65, it is not like the Madras style 65 recipe that is popular across the country. Though this recipe is different, I am not sure how that name came about. But, forget the name, this fry tastes terrific with Rasam, Sambar Style Rasam, Sambar and Dal as a crunchy accompaniment.

Let me tell you something! Make this fry and watch even those who gate Okra gobble up the whole fry all alone. It tastes good with hot Rice and Ghee.

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Tips

  • Okra taste better if they are tender. And cut the Okra into long pieces of more than an inch so that they do not become too small when fried.

How to get crunchy Okra Fry?:

  • If the coating on Okra is a little thick, then it will not crumble when you put the pieces in Oil. Dilute, or thin layer coat breaks away from the Okra pieces as soon as you put them in Oil.

These two are optional for you to choose:

  • Grated Raw Coconut and Garlic are optional. Coconut adds to taste; Garlic adds fragrance. Those who do not like Garlic can drop it.

Bhindi 65 | Bendakaya 65 | Okra 65 | Vendakkai 65 | How to make Bhindi 65 - Recipe Video

Bhindi 65 | Bendakaya 65 | Okra 65 | Vendakkai 65 | How to make Bhindi 65

Main Course | vegetarian
  • Prep Time 10 mins
  • Cook Time 15 mins
  • Total Time 25 mins
  • Servings 4

Ingredients

  • 500 gms Okra
  • 2 Sprigs Curry Leaves
  • 1/4 cup Groundnuts
  • 1/4 cup Rice Flour
  • 1/4 cup Bengal Gram Flour
  • 1/2 tsp Garam Masala
  • 2 tbsps Raw Coconut Grated
  • Salt
  • 1 tsp Cumin Seeds
  • 1 tsp Mirchi Powder
  • 6 Garlic
  • 1 Inch Ginger
  • 5 Green Chillies
  • Oil – To fry

Instructions

  1. Add Green Chillies, Ginger, and Garlic to a Mixie jar and grind them to a soft paste.
  2. Add Rice Flour, Bengal Gram Flour, Salt, Mirchi Powder, Green Chillies Paste, and Cumin Seeds and coat the tender Okra pieces with this mixture.
  3. Add 2 tbsps of water and coat the Okra pieces with this mixture. The mixture should be thick.
  4. Heat Oil, fry Groundnuts and keep them aside. Fry Curry Leaves and set aside.
  5. Add Okra pieces and fry only on a medium flame. When they turn light golden, fry on a high flame. Then they will become crispy.
  6. While the Okra pieces are still hot, add Garam Masala, Groundnuts, Curry Leaves and grated Raw Coconut and mix well.