Bendakaya Pulusu with step-step pictures and video. Andhra style bendakaya/okra/lady's finger curry is cooked in spiced tamarind gravy. This curry goes well with rice or roti or chapati.
Andhra Style Bendakaya Pulusu
Making this curry is a very easy and comfortable food. Okra pulusu is prepared with tamarind juice, red chilli powder, coriander powder and tomatoes. If you like you add jaggery to balance the spices.
You can serve this curry along with Beetroot stir fry, masala vada, jeera aloo and ghee rice.
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Ingredients used to make okra curry
- Bendakya/ okra (cut into 1 inch pieces)
- Tamarind ( a small lemon size)
- Onion (medium chopped)
- Tomatoes
- Red chilli powder
- Coriander powder
- Turmeric powder
- Urad dal+ mustard seeds
- Channa dal
- Cumin seeds
- Curry leaves
- Salt to taste
- Oil
For the details of the exact quantities of each ingredient, check the recipe card below
How to make bendakaya pulusu
Soak tamarind in hot water for 10 minutes and extract the pulp and keep aside.
Wash and pat dry the okra completely and chop it into 1-inch pieces and keep aside.
Heat the oil in a pan and add the cumin, mustard, urad seeds, channa dal, and curry leaves. Cook for a few minutes.
Now, add the onion and saute for 2-3 minutes or until the onion changes its colour.
Then add the chopped tomatoes, turmeric powder and salt and fry for few minutes.
Cover with a lid and cook until the tomatoes become soft and mushy.
Now add the chopped bendakaya/okra pieces and saute for few minutes.
Now add red chilli, coriander powder and saute for few minutes without burning the spices.
Add the tamarind water along with water and mix well. Adjust the spices and salt according to taste.
Cover and cook over medium heat until the bendakaya/bhindi is nicely cooked.
Finally, add in the chopped coriander leaves before turning off the heat and serve with rice or roti.
Variations
If you don't like tomatoes you can skip them and increase the quantity of tamarind juice.
You can add a small piece of jaggery to the curry to balance the tanginess
A short video
Bendakaya Pulusu
How to store okra curry
Once the curry has cooled down, store it in an airtight container in the refrigerator for up to 2-3 days.
Before serving, reheat the dish thoroughly.
Notes
Adjust the spices according to your taste.
Add the tamarind juice as per your taste.
More Andhra dishes to try
📖 Recipe
Bendakaya Pulusu In Andhra style - Okra In Tamarind Gravy
Ingredients
- Bendakya/ okra cut into 1 inch pieces
- a small lemon size Tamarind
- 1 Onion medium chopped
- 2 Tomatoes small chopped
- 1+½ teaspoon Red chilli powder
- 1+½ teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Urad dal+ mustard seeds
- ½ teaspoon Channa dal
- 1 teaspoon Cumin seeds
- Curry leaves
- Salt to taste
- 2 to 3 tablespoon Oil
Instructions
- Soak tamarind in hot water for 10 minutes and extract the pulp and keep aside.Wash and pat dry the okra completely and chop it into 1-inch pieces and keep aside.
- Heat the oil in a pan and add the cumin, mustard, urad seeds, channa dal, and curry leaves. Cook for a few minutes.
- Now, add the onion and saute for 2-3 minutes or until the onion changes its colour.
- Then add the chopped tomatoes, turmeric powder and salt and fry for few minutes.
- Cover with a lid and cook until the tomatoes become soft and mushy.
- Now add the chopped bendakaya/okra pieces and saute for few minutes.
- Now add red chilli, coriander powder and saute for few minutes without burning the spices.
- Add the tamarind water along with water and mix well. Adjust the spices and salt according to taste
- Finally, add in the chopped coriander leaves before turning off the heat and serve with rice or roti.
Video
Notes
- Adjust the spices according to your taste.
- Add the tamarind juice as per your taste
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