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Lady’s Finger with Tamarind Leaves

30 Jul

Bendakaaya Chinta Chiguru Vepudu.

Lady’s finger is sliced into somewhat thin strips. They are then fried in oil and whole spices are added later along with powdered spices and tamarind leaves. Fresh or dried tamarind leaves give tartness to the fry. Serve lady’s finger with tamarind leaves over plain steamed rice or with roti.
Makes: around 4 Servings of Lady’s Finger with Tamarind Leaves.


Lady’s Finger / Bhindi 30 app.
Dried Tamarind Leaves 6 Tbsps
Green Chiles 1 – 2
Red Chili Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to Taste
Oil 2 tsps


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 2

Method of preparation:

Wash and pat dry lady’s finger.
Remove ends and vertically slice the lady’s finger twice and then cut them in half if they are long enough.
Remove stems, wash and slice the green chiles.
Rub dried tamarind leaves between palms to powder them a bit.

Heat oil in a pan, add sliced lady’s finger.
Fry on medium low flame till lady’s finger turns light golden around the edges.
Stir in sliced green chiles and fry for a minute.
Make space in middle of the pan, add all talimpu ingredients in order.
Fry till urad dal changes color and stir everything well.
Stir in turmeric powder, tamarind leaves and salt.
Fry for another minute, stir in red chili powder and remove from heat.
Serve lady’s finger with tamarind leaves over plain steamed rice or with roti.
Notes: Make sure lady’s finger is fried well before adding the tamarind leaves.

Suggestions: If using fresh tamarind leaves, add twice the amount of dried tamarind leaves.
Variations: Check other lady’s finger / bhindi varieties here.
Other Names: Lady’s Finger with Tamarind Leaves, Bendakaaya Chinta Chiguru Vepudu.