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Thursday, April 28, 2016

Bendakaya pulusu


  • 250 grams of bendakayalu (okra, ladies finger)
  • 1 sprig curry leaves
  • 2 garlic cloves crushed 
  • 2 large onions chopped
  • 1 large tomato (optional)
  • Generous pinch of turmeric
  • Salt as needed
  • ½  tsp. coriander powder
  • ¼ to ½ tsp. red chili powder
  • Tamarind
  • Coriander leaves for garnishing
  • Oil as needed 

  • Method:

    1. Wash and Soak tamarind in ½ cup hot water. Once cool, squeeze up and filter to remove the pulp.
    2. chop onions set aside
    3. Wash 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.
    4. Chop tomatoes and set aside.
    5. Heat a pan with oil, add mustard and cumin , when they begin to crackle, add curry leaves and fry till they turn crisp.
    6. Add onions ,Fry till the onions turn transparent. You don’t need to fry till golden.Add tomatoes, turmeric and salt. Fry till the tomatoes turn completely mushy. This is very important otherwise the pulusu doesn’t taste good.
    7. Add okra fry on high for 2 to 3 minutes.
    8. Add red chili powder, coriander powder and a little more of the salt. Mix and fry for another 2 minutes.
    9. Pour the tamarind water and crushed garlic,Mix well.
    10. Serve bendakaya pulusu with rice .

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