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Bhendi in Tamarind Sauce

3 Mar

Bendakaya Pulusu


Bhendi / Okra 15
Onion 1
Tomato 1 big
Green Chiles 2
Garlic 2 cloves
Tamarind 1 inch sized ball
Turmeric a pinch
Red Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Coconut (scraped) 1 tbsp
Cilantro few sprigs
Salt to taste


Fenugreek Seeds a pinch
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Wash, remove ends and chop bhendi / lady’s finger into inch sized pieces.
Remove stems, wash and slice the green chiles.
Peel and chop the onion.
Wash and finely chop tomato.
Peel and mash the garlic cloves.
Soak tamarind in half a cup of water for sometime and extract all the juice.

Heat oil in a pan, add chopped okra and fry for few minutes.
Once little bit roasted, remove okra onto a bowl and add all talimpu ingredients in order into same pan.
When mustard seeds start spluttering, add green chiles, garlic and onion.
Let the onion turn translucent, add tamarind juice, turmeric powder, red chilli powder, coriander powder and a cup of water.
Once the water is boiling, stir in fried okra, chopped tomatoes and coconut.
Cook on medium for 5 minutes and remove from heat.
Garnish with finely chopped cilantro and serve hot with steamed rice and dollop of ghee.

Notes: Add more water for much thinner consistency.