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Saturday, November 12, 2011

Bendakaya (Okra) Pulusu

What You Need:
  • Bendakayalu (Okra) -250gms cut into 1 inch pieces
  • Tomatoes - 2 chopped
  • Onion - 1 chopped
  • Tamarind/Chintapandu 3tbsp or more  soaked in 300 ml water. Squeeze the tamarind pulp in water and remove the tamarind pulp and keep that tamarind water aside.
  • Green Chillies - 2 cut into length wise
  • Garlic- 5 flakes
  • Menthi/Fenugreek podi - 1/2tsp
  • Red Chilli powder - 1tbsp or more according to ur taste
  • Salt to taste
  • Avalu/Mustard seeds- 1tsp
  • Jeelakarra/Cumin seeds - 1tsp
  • Turmeric powder -1tsp
  • Coriander leaves chopped -2tbsp
  • Oil- 4tbsp

How To Cook:
  • Heat Oil in a pan. Add Avalu, Jeelakarra and allow it to splutter.Once spluttering starts add green chillies, Onion, Garlic flakes, Curry leaves/karvepaaku and fry for 5minutes. Cook in  low flame.
  • Add tomatoes and fry for 10minutes or until they are well cooked.Cook in  low flame.
  • Now add bendakayalu/okras and fry for  5 minutes. Close the lid and Cook in  low flame
  • Add Chintapandu/tamarind rasam, red chilli powder, turmeric powder, salt to taste and menth podi/fenugreek  powder and bring to boil  for 10 to 15minutes. (First put in full flame for 5minutes and bring to boil and then simmer it and boil for 10minutes)
  • You can add more water if required.
  • Garnish it with coriander leaves and serve hot with rice.
  • This goes well with Mudda Pappu, Rice and papads.
Sending this to Vardhini's SYF&HWS - Fenugreek Seeds and event by Anu

    1 comments:

    Vardhini said...

    Okra is my favorite veggie and the gravy looks tempting. Thx for linking to the event.

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