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Okra Tangy Curry

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.

Sauteed Okra

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.

Okra Tangy Curry (Bendakai Pulusu)

Serve with White Rice and Potato Crisps


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