Name: BENDAKAYA PULUSU / ANDHRA STYLE TANGY OKRA CURRY recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Bhindi / okra - 250 gms; Onions - 1/4 cup sliced or 12 shallots; Garlic cloves - 8 (lightly crushed); Tamarind juice - 5-6 tbsps or as you prefer; Coriander powder - 1 tsp.; Cumin powder - 1 tsp; Red chilli powder - 1/2 tsp; Turmeric powder - 1/4 tsp; Green chillies - 1 - 2; Coriander leaves - handful; Jaggery - 1 tbsp ( powdered); Salt - to taste; Oil - 3 tbsps; Mustard seeds - 1 tsp; Fenugreek/ Methi seeds - 1/4 tsp; Dry red chillies -2; Curry leaves - 1 sprig; Asafoetida - 1 pinch

ABOUT BENDAKAYA PULUSU / ANDHRA STYLE TANGY OKRA CURRY RECIPE

Pulusu is an authentic curry from Andhra Pradesh. It can be made with a variety of vegetables in the tangy tamarind gravy with the addition of spices for flavoring. Bendakaya means Bhindi in Telugu and this pulusu is the most popular one. It is served with plain boiled rice.

Ingredients Serving: 4

Bhindi / okra - 250 gms
Onions - 1/4 cup sliced or 12 shallots
Garlic cloves - 8 (lightly crushed)
Tamarind juice - 5-6 tbsps or as you prefer
Coriander powder - 1 tsp.
Cumin powder - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Green chillies - 1 - 2
Coriander leaves - handful
Jaggery - 1 tbsp ( powdered)
Salt - to taste
Oil - 3 tbsps
Mustard seeds - 1 tsp
Fenugreek/ Methi seeds - 1/4 tsp
Dry red chillies -2
Curry leaves - 1 sprig
Asafoetida - 1 pinch

Instructions

Heat oil in a pan and add the mustard seeds, fenugreek seeds and asafoetida.
When the seeds crackle add the dry red chillies, garlic cloves and curry leaves.
Stir fry until the garlic changes colour . Add the sliced onions or shallots.
Sauté until the onion is translucent and add the slit green chillies.
Now add the tamarind juice, jaggery, salt and spice powders. Stir to mix and add 3 cups of water.
Wash the bhindi and remove the edges . Give a slit in the middle. Add them to the tamarind gravy .
Simmer until the bhindis are done and the gravy is thick.
Finally finish with the chopped coriander leaves.

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