Bendakaya pulusu recipe with step by step photos. Okra (ladies finger) is called as bendakaya in telugu. Pulusu is a stew that is made often in Andhra homes. Today’s recipe is cooking okra in tamarind gravy along with jaggery and chili powder.
Making pulusu is very easy and definitely a comfort food. bendakaya pulusu is the only kind of pulusu that is made in our home using tomato. If you do not like to use tomatoes, you can skip, but they add taste.
I have used very little coriander powder, a good red chili powder yields this bright color. Hubby hates sweet tasting curries or pulusu so I did not add jaggery. If you like, you can use.
I like to use potatoes for most of my Andhra pulusu recipes, since they add taste and meal time is smoother with my kids. Just like most kids, my Kids too love potatoes. You can skip, if you don’t like them.
Benadakaya pulusu recipe below
- 250 grams of bendakayalu (okra, ladies finger)
- 1 sprig curry leaves
- Pinch of menthulu (methi seeds or fenugreek seeds)
- 2 large onions chopped
- 1 green chili slit (optional)
- 2 small tomatoes or 1 large tomato (optional)
- 2 potatoes cubed (optional)
- Generous pinch of turmeric
- Salt as needed
- ½ to 1 tsp. coriander powder
- ¼ to ½ tsp. red chili powder
- Small lemon sized jaggery
- Coriander leaves for garnishing
- Oil as needed
- Wash and Soak tamarind in ½ cup hot water. Once cool, squeeze up and filter to remove the pulp.
- chop onions set aside
- Wash ladies finger under running water. Wipe them dry with a clean kitchen cloth.
- Chop them to 1 inch sized pieces. You can use a kitchen tissue in between to wipe off the sticky part from the knife.
- Chop tomatoes and set aside
- Heat a pan with oil, add mustard and menthulu, when they begin to crackle, add curry leaves and fry till they turn crisp
- Add onions and green chilies. I did not use green chilies.
- Fry till the onions turn transparent. You don’t need to fry till golden
- Add tomatoes, turmeric and salt. Fry till the tomatoes turn completely mushy. This is very important otherwise the pulusu doesn’t taste good.
- Add okra and potatoes, fry on high for 2 to 3 minutes
- Add red chili powder, coriander powder and a little more of the salt. Mix and fry for another 2 minutes
- Pour the tamarind water,mix well
- Cover and cook for about 3 to 4 minutes on a low flame or heat
- Pour 1 ½ to 2 cups water and cook on a low flame till the ladies finger is cooked well soft and tender. Serve bendakaya pulusu with rice and plain pappu or mudda pappu.
How to make bendakaya pulusu with step by step pictures
1. Wash tamarind and soak it in ½ cup hot water. Squeeze up and filter the juice, discard the pulp or reuse.
2. Wash okra under running water. Wipe dry with a clean kitchen cloth or tissue.
3. Chop okra to 1 inch sized pieces. I use a kitchen tissue in between to wipe off the sticky part from the knife.
4. Chop onions and tomatoes and set aside
5. Heat a pan with oil, add mustard and methi seeds, allow them to splutter, add curry leaves.Fry till they turn crisp
6. Add onions and green chilies. I did not use green chilies.
7. Fry till the onions turn pink. We don’t have to fry them golden.
8. Add tomatoes, sprinkle salt and turmeric. Fry till the tomatoes turn soft and should have blended of with onions. This step is important for the pulusu to taste good.
9. Add potatoes and okra , fry on high flame for 2 to 3 minutes.
10. Add red chili powder, coriander powder and a little more of the salt. we have already added salt with tomatoes, so don’t use too much.Mix and fry for another 2 minutes for the raw smell from red chili powder to vanish.
11.Pour the tamarind juice that we extracted evenly, stir well.
12. Cover and cook on a low flame for about 3 to 4 minutes.
13. Pour 1 ½ to 2 cups water and cook till the okra is soft cooked . Pulusu cooked on a low flame tastes the best. So if you have time, once it comes to a boil, simmer for a long time till the okra is soft cooked. Bendakaya pulusu is ready, it can be served with plain pappu or mudda pappu, ghee and rice.