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bendakaya pulusu recipe

Bendakaya Pulusu In Andhra style - Okra In Tamarind Gravy

Andhra style bendakaya pulusu/okra/lady's finger curry is cooked in spiced tamarind gravy. This curry goes well with rice or roti or chapati.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Curries
Cuisine: Indian
Servings: 4
Author: Pavani


  • 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


  • 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.



  • Adjust the spices according to your taste.
  • Add the tamarind juice as per your taste
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