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Bendakaya Pulusu
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Bendakaya Pulusu Andhra Style, Okra in Tamarind Gravy
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Bendakayapulusu or okra in tamarind gravy is one of the Andhra recipe made with tamarind
pulp and jaggery.

Course: Main Course
Cuisine: South Indian
Keyword: Bendakaya pulusu Andhra Style
Servings: 4
Author: Uppada Lakshmi
Ingredients
  • 250 gms. Okra/ Bendakaya
  • 4 tbsp. Oil
  • ¼ tbsp. Mustard seeds
  • ¼ tbsp. Cumin seeds
  • 100 gms. Tamarind
  • Water – required quantity
  • 1 cup Onions
  • 5-6 No. Green chillies sliced diagonally
  • ¼ tbsp. Fenugreek seeds
  • 4 No. Dry red chillies
  • 4 tbsp. Curry leaves
  • ½ cup Tomatoes
  • ½ tbsp. Turmeric powder
  • 1½ tbsp. Salt
  • 15-20 No. Garlic cloves
  • 3 tbsp. Jaggery
Instructions
  1. Clean and dry okra on a clean cloth, slice them into 1-inch size and keep aside.
  2. Heat oil and add mustard seeds and cumin seeds.
  3. Soak tamarind, remove pulp and keep aside.
  4. Add sliced onions, fenugreek seeds, green chillies and dry red chillies.
  5. Continue adding curry leaves and sliced tomatoes.
  6. Tip: Based on your taste you adjust sourness by adding less or more quantity of tomatoes.
  7. Sprinkle turmeric powder and cook till tomatoes turn soft.
  8. Add okra, sprinkle salt and fry garlic cloves.
  9. Cover with lid and cook for a minute. If needed add little water to get gravy.
  10. Cook further till okra turns soft.
  11. When the recipe is almost done add jaggery and mix well.
  12. Garnish with coriander leaves and serve Bendakaya pulusu hot.