BENDAKAYA PULUSU

 BENDAKAYA PULUSU

Lady's fingers /Okra has to be one of the most common vegetables in India. Called Bhindi in Hindi,  Bendekai in Kannada, Bendakaya in Telugu and Bhenda in my mother tongue, Konkani, this vegetable has numerous health benefits. It is strong in vitamins and has a good quantity of proteins as well. 

Somehow over the years, in my house we have developed a liking for Andhra cuisine. Naturally, therefore, elsewhere in this blog, you will find recipes for dishes such as:- 

• Menthi Kura Pappu
• Pesarattu
• Spicy Bhindi Andhra Style
• Mamidikaya Menthi Pachadi

 Pulusu in Andhra cuisine is a curry with a distinctive flavour of tamarind.

Today's recipe is for a dish made with Bendakaya (Lady's Fingers/Okra) and is called Bendakaya Pulusu. This goes great served with hot steamed rice.

Ingredients:-

• Bendakaya, (Lady's Fingers/Okra), 250 gms
• Mustard Seeds, 1/2 tsp
• Fenugreek (Methi) Seeds, 1/8 tsp
• Curry Leaves, a few
• Medium-sized Onions, 2, 
• Green Chilli, 2 
• Large-sized Tomato, 1
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Tamarind, lemon sized ball,
• Jaggery, 1 tsp
• Coriander Leaves, 2 tbsp for garnish
• Oil, 1 and 1/2 tbsp
• Salt, to taste

Method :-

Wash the okra/ bendakaya thoroughly and dab them dry with a clean kitchen towel

Snip off the two ends of the okra and cut them into 1 " pieces

Chop the onions and tomatoes

Slit the green chillies

Grate the jaggery 

Finely chop the coriander leaves 

Soak the tamarind in 1/2 cup of warm water for about 10 minutes and extract the juice

Heat oil in a thick-borttomrd kadhai and on medium heat add the mustard seeds, when they splutter add the fenugreek seeds and sauté for a few seconds

Add the curry leaves and sauté once again

To this add the chopped onion and slit green chillies and sauté till the onion becomes translucent

Next add the chopped tomatoes, turmeric powder and salt and mix well

Cook covered on medium heat till the tomatoes become soft and mushy

Add the okra and sauté on high heat for 2 to 3 minutes

Add a little more salt, chilli powder, and coriander powder and sauté taking care that the spices don't get burnt

Pour in the tamarind extract, and add the grated jaggery and mix well

Cover and cook for about 3 to 4 minutes on low flame 

Add 1 and 1/2 to 2 cups of water to get the desired consistency

Cook on medium/low flame till the okra gets fully done

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve Bendakaya Pulusu with hot steamed rice