Lady's finger/Bhindi in an Andhra Style is also called Bendakaya Pulusu. The ideal tanginess which comes from the tamarind and the flavors from sambar powder cooked alongside the onions, tomatoes, and bhindi makes this dish amazing to rice with ghee.
- Bendakay or lady's finger - 1/4 kg
- Oil - 2 tbsp
- Onions - 2
- Green chilies - 3 or 4
- Curry leaves
- Red chili powder - 1tbsp
- Ginger garlic paste - 1 tbsp
- Tomatoes - 3
- Salt as required
- Turmeric powder - 1/2 tbsp
- Roasted coriander seeds powder - 1 tbsp
- Roasted cumin seeds powder - 1/2
- Tamarind pulp
- Coriander leaves
- Sugar - a pinch
- To start making Andhra Style Bendakaya Pulusu.
- Absorb tamarind high temp water for 20 minutes and concentrate the mash and keep to the side. You can add water multiple times to extricate the water from the mash.
- To cook the Bendakaya Pulusu, preheat oil in a tension cooker over medium hotness; add mustard seeds, cumin seeds, fenugreek seeds and permit then, at that point, to snap.
- Include quartered onion and curry leaves and saute until the onions turn delicate and clear. Next, add the tomatoes, give it a mix briefly.
- Mix in the cut Ladies Finger/Okra/Bendakaya alongside the tamarind water, turmeric powder, jaggery, sambar powder, and salt. Add 1/4 cup water and tension cook the Bendakaya Pulusu for 2 whistles and mood killer the hotness.
- Permit the strain to deliver normally and open the cooker. Give the Bendakaya Pulusu a taste and change the salt and preparing likewise.
- Move the Bendakaya Pulusu to a serving bowl and serve hot.
- Taste with rice and ghee.