1/4 kg okra/bendakaya, wash, pat dry and cut into 1 1/2″ pieces
2 medium sized onions, finely chopped onions
1 tomato finely chopped
2 green chillis, slit lengthwise
10 curry leaves
1 tsp red chilli pwd (adjust)
1 tsp coriander pwd
1/4 tsp turmeric pwd
1 tsp jaggery, grated (adjust)
small lemon sized tamarind, extract pulp
salt to taste
coriander leaves for garnish (optional)
1 tbsp oil

For poppu/tempering/tadka:

1/2 tsp mustard seeds
big pinch methi seeds/menthulu/fenugreek seeds
few curry leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Bendakaya Pulusu

. Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them.
. Add the chopped onions and green chillis and saute for a minute.
. Add the okra pieces and salt and combine.
. Cook on medium flame for 12-14 mts or till the onions and okra are lightly browned.
. Add chilli pwd, coriander pwd, turmeric pwd and salt and combine well.
. Add the chopped tomatoes and cook further for another 4-5 mts.
. Add the grated jaggery and tamarind pulp along with approx three cups of water.
. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly.
. Remember, ‘pulusu’ is a gravy dish and should be of a slightly watery consistency.
. Once cooked, garnish with coriander leaves and serve hot with steamed rice.

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