Bendakaya Pulusu | Tangy and Spicy Okra Gravy
Bendakaya Pulusu or Andhra Style Tangy and Spicy Okra Gravy is the perfect rice accompaniment that is quick to make and tastes delicious.
Bendakaya Pulusu, pulusu recipe, spicy okra gravy
medium sized onion
Bendakaya | Okra
Red chili powder
Tamarind paste or gooseberry sized lemon
Prep - Work
If using tamarind paste, dilute the tamarind in 1 cup of water and set aside. If using tamarind, soak it in water for at least 30 minutes and extract about 1 cup of juice.
Chop the onion, tomato, and okra and set aside.
Slit the green chili into two.
Heat the kadai and add oil.
Once the oil is hot, add the mustard seeds, methi seeds, urad dal, and hing.
As they start to splutter, add the onion, curry leaves and cook until the onions turn translucent.
Then add the grated ginger and cook for a couple of minutes.
At this stage add the chopped okra and cook for two minutes.
Then add the chopped tomato, salt, and red chili powder.
Let this okra and tomato mix cook well until the okra is tender and soft.
Now add the tamarind extract + water (1.5 cups) and jaggery.
Mix and let ti simmer for 7 to 10 minutes, and that's it.
Yummy pulusu is ready. Serve hot with rice.
You can replace okra with brinjal, bottle gourd or veggie of your choice.
I did not add any garlic, but garlic can be included too.
Grated ginger and jaggery are optional.
Adjust the salt and spices as per your preference.
I did not add any turmeric powder, hence the fiery red color. :-) 1/4 tsp of turmeric powder can be included.
If you skip tomatoes, increase the amount of tamarind.
Adjust the water to your desired consistency.