Bendakaya Pulusu
Okra in a tangy tamarind sauce, a comforting dish that pairs perfectly with rice.
Ingredients
- 250g okra (lady's finger/bendakaya), cut into 1-inch pieces
- 2 tbsp tamarind paste
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 1 sprig curry leaves
- Fresh coriander leaves for garnish
Instructions
- 1
Heat oil in a pan. Add mustard seeds and let them splutter.
- 2
Add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds.
- 3
Add chopped onions and sauté until translucent.
- 4
Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft.
- 5
Add okra pieces and mix well. Cook for 5-7 minutes until the okra is half-cooked.
- 6
Add tamarind paste and 1 cup of water. Mix well.
- 7
Cover and cook on medium heat for 10-12 minutes until the okra is fully cooked and the gravy thickens.
- 8
Garnish with fresh coriander leaves and serve hot with rice.
Tips
- Wash and dry the okra thoroughly before cutting to prevent it from becoming slimy.
- Adjust the amount of tamarind paste according to your taste preference.
- You can add a teaspoon of jaggery to balance the tanginess.
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