Bendakaya Kura

Okra stir-fry — fresh okra (bendakaya) sliced into rounds, dry-fried in sesame oil over high heat with mustard seeds, dried red chilli, and curry leaves, stirring constantly to evaporate the sliminess, until the pieces develop golden-brown spots on each surface. Seasoned with red chilli powder, coriander powder, turmeric, and salt; tamarind pulp sometimes added in the Telangana version for a lightly sour finish. The high-heat frying that eliminates the sliminess is the essential technique: inadequate heat produces stringy, mucilaginous okra; properly done the pieces are distinct, crisped at the edges, and completely dry. One of the most universally cooked daily vegetables in Telangana alongside brinjal and raw banana; rarely made as a festive dish but present at almost every ordinary lunch.