Monday, March 28, 2011

Bendakaya Teepi Pulusu/Okra in Jaggery and Tamarind gravy

Bendakaya/ Okara is our all time favorite vegetable. We like it in every form, fry, curry with tomato, pulusu, stuffed (u get the gist). Bendakaya/Okara pulusu is a simple yet tasty recipe from Andhra. Okra is cooked with some jaggery to cut down the tanginess from the tamarind.

1/4 kg or 250 gms Bendakayalu/Okra (cut into 1&1/2 inch pieces)
1 and 1/2 medium onion, diced,
2 green chillies, chopped,
4-5 curry leaves,
Red chilly pwd (to taste),
Salt to taste,
A pinch of turmeric pwd,
A small lemon sized tamarind, extract thick juice,
Small lemon sized jaggery(to taste),
Oil for cooking.

  • Heat oil in a pan and then add the curry leaves.
  • Add the chopped chillies and diced onion and fry till the onion turn translucent.
  • Add the chopped okra, salt, turmeric pwd and red chilly pwd and combine.
  • Close the lid and let simmer for about 8 mins.
  • Then add the tamarind extract and jaggery. Combine.
  • Add some water (if the tamrind extract is thin, there is no need to add the water).
  • Cover with lid and simmer till the sauce thickens or till the okra is cooked through..
  • Switch off and serve with white rice.
  • Enjoy!!!


divya said...

Delicious n mouthwatering....looks really yum...flavorful n healthy ....

Harika baratam said...

Nice curry. yummy with rice and chapathi too.

KavyaNaimish said...

Luks delicious,Tangy and Spicy...Love to have it with Pongal...

Hari Chandana P said...

I love this recipe a lot.. yours looks too good and inviting.. thanks for sharing :)
Indian Cuisine

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