Thursday, November 29, 2012

# 44 : Bendaykaya Pulusu Kura ~ Okra- Tamarind Curry

Bendakaya(Okra)  was my favorite vegetable as a kid. I could eat it for lunch everyday all year around. Just knowing that Okra Curry was a part of my packed lunch would make me happy. 
This recipe of Okra cooked in tamarind is new to me. I learnt it from my mom-in-law this year when she was visiting us from India. It has a wonderful lip tingling tang to it and tastes awesome with rice. Yum 

  • 1/2  pound Okra- Bhendi- Bendakaya- (Tops removed and cut into big bite sized pieces)
  • 1 Tbs Oil
  • 1 tsp Jaggery grated 
  • Small lime sized ball of Tamarind - Juice extracted  
  • Salt to taste
For Tempering
  • 1tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad Dhal
  • 2 Dry Red Chillies 
  • 7-8 Curry leaves
  • 1/8 tsp Asafoetida
  • 1/4 tsp Fenugreek powder
  • 1 tsp Red Chilli powder
  • 1/2 tsp Turmeric powder
  1. Heat oil in a wide pan and fry Okra covered for 15 mins stirring from time to time. The stickiness of the okra should evaporate 
  2. Add the tamarind juice, jaggery and simmer for 10 min 
  3. Tempering -Heat oil , add mustard seeds , let them splutter . To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetida, fenugreek powder,red chilli powder,turmeric and fry for a minute
  4. Add this tempering to the the cooked Okra Pieces. Add salt and fry for a few mins 
  5. Serve with hot rice

No comments:

Post a Comment