23/03/2026
Tempered Okra🔥🇦🇪🇱🇰 බන්ඩ්ඩක්කා තෙල්දැමිල්ල
How To make a delicious Bandakka Thel Dala (බණ්ඩක්කා තෙල් දැමිල්ල), also known as Tempered Okra, follow these simple steps to keep the okra green and slightly crunchy without the sliminess.
Ingredients
Okra (Bandakka): 250g–400g, washed, dried thoroughly, and sliced diagonally.
Aromatics: 1 medium onion (sliced), 2–3 cloves of garlic (chopped), and a few green chillies or Kochchi කොච්චි මිරිස්
Spices: 1–2 tsp chili flakes, ½ tsp turmeric powder, and salt to taste.
Extra Flavor: Curry leaves (karapincha), pandan leaves (rampe), and 2 tsp Maldive fish(උම්බලකඩ).
Acidity: A squeeze of lime juice and 1 tsp sugar.
Cooking Oil: 2–3 tablespoons.
Cooking Steps
Prepare the Okra: Ensure the okra is completely dry before cutting. Slicing them diagonally helps them cook evenly and look great.
Temper the Aromatics: Heat oil in a pan. Add curry leaves, pandan leaves, onions, garlic, and green chillies. Sauté until the onions turn translucent and fragrant.
Add Spices: Stir in the chili flakes, turmeric, salt, and Maldive fish (if using). Mix well for a few seconds.
Stir-fry the Okra: Add the sliced okra to the pan. Cook on medium-high heat, stirring frequently. Do not cover the pan with a lid, as the steam will make the okra slimy and lose its vibrant green color.
Final Touch: Once the okra is tender but still has a bite, add squeeze of lime juice and sugar. Stir for another minute and remove from heat.
Quick Tip: Adding a bit of lime juice or cooking on high heat without a lid is the secret to getting rid of the sticky texture (okra slime)
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How To make a delicious Bandakka Thel Dala (බණ්ඩක්කා තෙල් දැමිල්ල), also known as Tempered Okra, follow these simple steps to keep the okra green and slightl...
