making bendakaya pulusu. heat 1.5 tablespoons oil in a pan. add 1/2 teaspoon mustard seeds and 8 to 10 methi seeds. saute till the mustard seeds crackle. then add 10 to 12 curry leaves and stir. now add 1/3 cup chopped onions. saute till the onions turn translucent. then add 1/3 cup chopped tomato and chopped green chilies.
This is an Andhra style okra gravy with tamarind. Since tamarind is used, obviously the bendakaya curry will be sour. The Recipe is Gluten-Free and Vegan. Okra and tamarind is a good combo and their flavors and taste actually compliment in this dish. Bendakaya means okra or bhindi and pulusu means tamarind based stew or any sour stew.
Add salt, red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder, mix and cook on low flame until the masala leaves oil from the sides. Add the bendakaya/bhindi pieces and saute delicately, cook for 4-5 minutes on low flame. Add the tamarind pulp into it, mix well.
Making this curry is a very easy and comfortable food. Okra pulusu is prepared with tamarind juice, red chilli powder, coriander powder and tomatoes. If you like you add jaggery to balance the spices. You can serve this curry along with Beetroot stir fry, masala vada, jeera aloo and ghee rice.