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