Bendi / Okra 15 – 20
Freshly Grated Coconut 1 cup
Green Chiles 2
Tamarind 1 inch sized ball
Coriander Powder 1 tbsp
Turmeric Powder a big pinch
Salt to taste
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Wash, pat dry, remove stems and quarter the bendi vertically.
Remove stems, wash and slice the green chiles.
Peel and thinly slice the onion.
Soak tamarind in few tbsps of water and extract all the juice.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Once onion turns translucent, add bendi, tamarind extract, turmeric powder, coriander powder and salt.
Cook covered on medium flame until bendi turns soft.
Stir in fresh coconut and remove from heat.
Serve with hot steamed rice or roti.
Notes: Make sure to cook the bendi right.