How long does Bendakaya Curry take?

45 minutes from start to finish. That is 12 minutes of preparation and 33 minutes of cooking.

How many people does Bendakaya Curry serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Bendakaya Curry vegetarian?

Yes. No meat, no fish and no egg.

Is Bendakaya Curry spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Bendakaya Curry?

2 grams Curry leaves, 300 grams Ladies Finger, 30 grams Tamarind, 12 grams Jaggery, 70 grams Onion, 10 grams Green Chilli, and a few more listed on this page.

Do I need a pressure cooker for Bendakaya Curry?

No, it is cooked in an open pot.

How many calories are in Bendakaya Curry?

About 154 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Bendakaya CurryCook

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Bendakaya Curry

Name: Bendakaya Curry
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian, Andhra
Ingredients: 300 grams Ladies Finger; 70 grams Onion, Finely Chopped; 2 Tomato, Chopped; 10 grams Green Chilli, Slit; 2 grams Curry leaves; 30 grams Tamarind, Soaked; 250 ml Water, For Soaking; 2 tbsp Oil; 1 tsp Mustard Seeds; 1 grams Cumin; 0.6 grams Fenugreek Seeds; 0.7 grams Turmeric Powder; 3 grams Red Chilli Powder; 1 tsp Coriander Powder; 550 ml Water, For Cooking; 1 tsp Salt; 12 grams Jaggery, Grated; 3 grams Coriander Leaves, Finely Chopped

45 min
medium
Serves 4

Prep 12 min · Cook 33 min

Start cooking

7 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as bhindi curry, vendakkai curry · Veg · Curries & Gravies, Kuzhambu, Sambar & Rasam

Curries & Gravies Kuzhambu, Sambar & Rasam Vegan Gluten-free Dairy-free

Bendakaya curry is an Andhra-style gravy made with ladies finger, tamarind pulp, curry leaves and jaggery. Medium-spicy, serves 4, about 45 minutes.

Low calorie

Ingredients

18 items

4 people

Ladies Finger300 grams
Onion, Finely Chopped70 grams
Tomato, Chopped2
Green Chilli, Slit10 grams
Curry leaves2 grams
Tamarind, Soaked30 grams
Water, For Soaking250 ml
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 grams
Fenugreek Seeds0.6 grams
Turmeric Powder0.7 grams
Red Chilli Powder3 grams
Coriander Powder1 tsp
Water, For Cooking550 ml
Salt1 tsp
Jaggery, Grated12 grams
Coriander Leaves, Finely Chopped3 grams

Nutrition

Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 4 people
Energy	154kcal	616kcal
Protein	2.8g	11g
Carbohydrate	19g	75g
Fat	8.7g	35g
Fibre	4.4g	18g
Sugar	10g	41g

Cookd masalas for curry leaves

Method

1
Get ready by washing the ladies finger and drying it fully with a cloth before cutting it into thick slices. Chop the onion and tomato, slit the green chillies, and wash the curry leaves. Pat the curry leaves dry before they go into hot oil.
Ladies FingerOnionTomatoGreen ChilliCurry leaves
2
Soak the tamarind in 250 ml water for 25 minutes until it becomes soft. Squeeze it well and strain the thick tamarind extract. Discard the fibres and seeds.
TamarindWater
3
Heat oil in a kadai on medium flame for 1 minute. Add mustard seeds, cumin and fenugreek seeds. When the mustard crackles, add the dried curry leaves and fry for 30 seconds without burning the fenugreek.
OilMustard SeedsCuminFenugreek Seeds
4
Add onion and green chilli. Fry on medium flame for 4 minutes until the onion turns soft and translucent. Add tomato and cook for 4 minutes until it is soft and pulpy.
5
Add ladies finger, turmeric powder, red chilli powder and coriander powder. Fry on medium flame for 5 minutes, stirring gently, until the ladies finger loses its raw look and the spices do not smell raw.
Turmeric PowderRed Chilli PowderCoriander Powder
6
Pour in the tamarind extract, 550 ml water and salt. Bring it to a boil, then simmer on low flame for 14 to 15 minutes until the gravy thickens slightly and the ladies finger is tender but not mushy.
WaterSalt
7
Add jaggery and simmer for 2 minutes until it dissolves. Switch off the flame, mix in coriander leaves, and serve hot.
JaggeryCoriander Leaves

Before you start

How long does Bendakaya Curry take?: 45 minutes from start to finish. That is 12 minutes of preparation and 33 minutes of cooking.
How many people does Bendakaya Curry serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Bendakaya Curry vegetarian?: Yes. No meat, no fish and no egg.
Is Bendakaya Curry spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Bendakaya Curry?: 2 grams Curry leaves, 300 grams Ladies Finger, 30 grams Tamarind, 12 grams Jaggery, 70 grams Onion, 10 grams Green Chilli, and a few more listed on this page.
Do I need a pressure cooker for Bendakaya Curry?: No, it is cooked in an open pot.
How many calories are in Bendakaya Curry?: About 154 a serving. The full nutrition table is on this page, per serving and for the whole batch.