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OKRA CURRY PULUSU
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5 from 2 votes

Bendakaya Pulusu

A Tangy okra curry from Southern India
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: South Indian Cuisine
Keyword: bendakaya pulusu, Bhindi, curry, Okra, tamarind
Servings: 3 Person
Author: Anjana Chaturvedi

Ingredients

  • 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

Instructions

  • 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.