Sunday, March 6, 2011

Bendakaya / Okra Pulusu

  • 10 - 15 ladyfinger / okra
  • 1/2 cup Onion finely chopped
  • 1/4 cup Tomatoes chopped
  • 1 clove Garlic
  • 1 sprig Curry leaves
  • 1/2 cup Coconut shredded (optional)
  • 2 tbsp Coriander leaves chopped
  • 1 tsp Chili powder
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1 lemon size Tamarind
  • 2 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Methi / Fenugreek seeds
  • Salt to taste


  1. Wash and cut the ends of the the okra.
  2. Cut into small pieces and keep aside.
  3. Grind the coconut to a fine paste with little water and keep aside.
  4. Remove the extract from tamarind by soaking in hot water and keep aside.
  5. Now heat a pan, dry roast the chopped okras until there are not sticky.
  6. Remove and keep aside.
  7. Now heat a kadai or wok, add oil, when hot add mustard seeds and methi seeds, when the seeds splutter add onion, curry leaves and garlic.
  8. Fry until onions are translucent, then add tomatoes, chili powder, coriander powder and turmeric powder.
  9. Saute it until oil leaves the sides.
  10. Now add 1 cup of water. Allow to boil.
  11. Now add the fried okra and salt, mix well.
  12. Reduce the flame to medium, cover the lid and cook until the okras are soft.
  13. Now add tamarind extract and coconut paste, mix well and allow to boil.
  14. Add coriander leaves and transfer to a bowl.
  15. Serve hot with rice.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...