Bendakaya Pulusu
A Tangy okra curry from Southern India
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: South Indian Cuisine
Keyword: bendakaya pulusu, Bhindi, curry, Okra, tamarind
Servings: 3 Person
Author: Anjana Chaturvedi
- 225 gms okra /bhindi
- 1 medium Tomatoes / Tamatar chopped finely
- 1 tbsp Tamarind / Imli Paste
- 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 tbsp Jaggary / Gud
- To taste Salt / Namak
- 1/2 tsp Red Chilli powder / Laal mirch powder
- 2 Green Chillies / Hari Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
Tempering/waghar
- 3 tbsp Cooking Oil
- 2 Dried Red Chilli, Whole
- 1/2 tsp Mustard Seeds / Rai *
- 1/4 tsp Fenugreek Seeds / Methidana
- 10 Curry Leaves / Kadi Patta
- 1/4 tsp Asafoetida / Hing powder
wash and chop okra in about 1.5 inch pieces.
Heat oil in a pan and add mustard seeds,fenugreek seeds,dry red chili ,curry leaves and asafoetida and saute.
When mustard start crackling then add the chopped green chilies and okra pieces and saute for 2-3 minutes till okra is half done and got a nice brown colour
Now add the chopped tomatoes and salt and stir fry for about 2 minutes.
Add turmeric, 2.5 cup warm water, chili powder, turmeric, jaggary and tamarind and mix.
Cover the pan with a lid and simmer for about 7-8 minutes or till okra get cooked and the gravy thickens slightly.
Add chopped coriander and mix.
Serve hot with steamed rice/jeera rice and roti.