Bendakaya Pulusu
- 50 min
- medium
- Serves 4
Bendakaya pulusu, an Andhra tamarind gravy with fried ladies finger, onion and jaggery. Medium-spicy and vegetarian, serves 4, about 50 minutes plus soaking.
Ingredients
Ladies Finger, Cleaned500 grams
Curry leaves2 grams
Coriander Leaves6 grams
Onion, Thinly Sliced2
Green Chilli, Slit10 grams
Tamarind, For Soaking30 grams
Water, For Soaking150 ml
Oil2 tbsp
Mustard Seeds1 tsp
Cumin1 tsp
Fenugreek Seeds¼ tsp
Asafoetida0.5 grams
Turmeric Powder1 grams
Red Chilli Powder1½ tsp
Coriander Powder6 grams
Salt1 tsp
Jaggery, Powdered15 grams
Contains: wheat.
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 | 186kcal | 744kcal |
| Protein | 4g | 16g |
| Carbohydrate | 26g | 103g |
| Fat | 9.1g | 36g |
| Fibre | 6.5g | 26g |
| Sugar | 12g | 47g |
Cookd masalas for ladies finger
Method
Get ready: Wash the ladies finger and dry it fully. Rinse the curry leaves and coriander leaves. Cut the ladies finger into 2-inch pieces, slice the onion, slit the green chillies and chop the coriander leaves. Soak the tamarind in 150 ml water for 20 minutes, then squeeze it well and strain the tamarind water.
Heat 1 tablespoon oil in a kadai on medium flame for 1 minute until hot. Add the ladies finger and fry for 5 minutes until lightly browned and no longer sticky. Remove it to a plate.
Add the remaining oil to the same kadai and heat it on medium flame for 1 minute until hot. Add mustard seeds, cumin and fenugreek seeds, and fry for 1 minute until they splutter. Add curry leaves, asafoetida, onion and green chilli. Fry for 5 minutes until the onion turns light golden.
Add turmeric powder, red chilli powder, coriander powder and salt. Fry on low flame for 1 minute until the raw smell goes. Pour in the 850 ml cooking water. Boil on medium flame for 3 minutes until it bubbles steadily.
Pour in the strained tamarind water and add jaggery. Boil on medium flame for 8 minutes until the raw tamarind smell goes and the gravy reduces slightly.
Add the fried ladies finger and mix gently. Cook uncovered on medium flame for 8 minutes until the okra is soft but still holds its shape and the gravy coats it.
Add coriander leaves and simmer on low flame for 2 minutes. Switch off when the gravy is slightly thick.
Before you start
- How long does Bendakaya Pulusu take?
- 50 minutes from start to finish. That is 15 minutes of preparation and 35 minutes of cooking.
- How many people does Bendakaya Pulusu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Bendakaya Pulusu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Bendakaya Pulusu 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 Pulusu?
- 500 grams Ladies Finger, 2 grams Curry leaves, 6 grams Coriander Leaves, 10 grams Green Chilli, 30 grams Tamarind, 0.5 grams Asafoetida, and a few more listed on this page.
- Do I need a pressure cooker for Bendakaya Pulusu?
- No, it is cooked in an open pot.
- How many calories are in Bendakaya Pulusu?
- About 186 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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