Bendakaya Pulusu
Andhra Bendakaya Pulusu is okra cooked in spicy tamarind gravy. It is served with rice, ghee and plain dal known as mudda pappu.
For best results follow my detailed step-by-step photo instructions and tips.
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Ingredients (1 cup = 240ml )
- 250 grams bendakayalu (okra, ladies finger)
- 1 sprig curry leaves (pat dry)
- 1 cup (1 medium) onion fine chopped
- 1 green chili slit (optional, omit for low heat)
- 1 medium (⅓ cup) tomato (fine chopped, deseeded if preferred, optional)
- 1 medium potato quartered (optional)
- 2 tablespoons Tamarind as needed (about a lemon sized ball)
- 1 to 2 tablespoons jaggery (optional)
- 2 tablespoons (2 sprigs) coriander leaves with tender stalks fine chopped
- 2 to 3 tablespoons oil (adjust to preference)
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin powder (or use the same amount of seeds to temper)
- ⅛ teaspoon methi seeds powder (or use the same amount of seeds to temper)
- ½ to 1 teaspoon red chili powder (use less for low heat)
- 1½ teaspoon coriander powder
- ⅛ teaspoon turmeric
- ½ to ¾ teaspoon sea salt (adjust to taste)
How to make the recipe
Preparation
- Rinse and soak tamarind in ⅓ cup hot water. Once cool, squeeze up and strain to remove the pulp.
- Chop onions, garlic and tomatoes. Keep them aside. Rinse 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.
How to Make Bendakaya Pulusu
- Heat a pan with oil. Add mustard seeds, cumin seeds and methi seeds if using. When they begin to crackle, add curry leaves, green chilies, garlic and onions.
- Saute until the onions turn soft and transparent for 5 to 6 mins. Add the tomatoes, turmeric and salt. Cook till the tomatoes break down and turn mushy.
- Transfer ladies finger and potatoes. Stir fry on medium heat for 3 to 4 minutes.
- Add red chili powder, coriander powder, cumin powder and methi powder. Mix and stir fry for 2 mins.
- Stir in the tamarind water and cook covered for 3 to 4 mins.
- Pour 1½ water and bring to a rolling boil. Reduce the heat and cook on a low flame till the ladies finger and potatoes are soft and tender. It takes me about 15 mins. If your pulusu is too thick to your liking, pour half cup hot water and cook down.
- Stir in jaggery and coriander leaves. Taste test to adjust salt, tamarind and jaggery. It should typically taste tangy and slightly hot with mild sweetness.
- Serve bendakaya pulusu with hot short grain rice and plain pappu / mudda pappu.
NUTRITION (estimation only)
Calories: 224kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Sodium: 360mg | Potassium: 795mg | Fiber: 6g | Sugar: 15g | Vitamin A: 665IU | Vitamin C: 44.6mg | Calcium: 106mg | Iron: 4.4mg
