Okra Tangy Curry – Bendakai Pulusu
Okra/Bendakayalu/Bhindi – 500 gms
Onion – 1 large sliced
Tomato – 1 med chopped
Green chilli – 2 slit
Ginger garlic paste – 1 tsp
Sugar – 1 tsp
Curry leaves – few
Methi-Jeera-Mustard seeds – 1 tsp together
Oil – 3 tsps
Turmeric powder – a little
Red chilli powder ¼ tsp
Coriander powder – ¼ tsp
Tamarind juice – 1 cup
Fresh coriander a handful chopped
Wash and pat dry the Okra and trim edges,cut into 1” long pieces
Heat a kadai and add a tsp of oil and sauté okra for few mins and remove.
In the same pan add the remaing oil and splutter the seeds and drop in the onion,green chilli and curry leaves,fry few mins and as the onion edges starts turning brown add ginger garlic paste and fry well.
Now add the chopped tomato and cover cook till soft,open lid and stir in the powders and salt sauté 2 mins and add the tamarind juice and 2 more cups of water.
Bring this to a boil and add the sautéed okra and a tsp of sugar and cover the pan and simmer for 7-8 mins till thick and lastly sprinkle fresh coriander.
Serve with White Rice and Potato Crisps