Monday, January 20, 2014

Bendakaya Pulusu | Vendakkai Puli Kuzhambu | Okra Stew | வெண்டைக்காய் புளி குழம்பு

Bendakaya pulusu is a simple and flavorful recipe of okra cooked in tangy tamarind gravy. Bendakai is also called as Vendakkai, Okra or Bhindi, a tender vegetable which is a good source of dietary fiber, Vitamin C, Folic Acid, essential B vitamins, magnesium, manganese and potassium.

Many avoid cooking this healthy veggie as they become slimy, sticky and gooey on cooking. Click on this link to know How to avoid stickiness in Okra. This is my mom's recipe to adopt this healthy veggie in our diet.
This recipe is specially dedicated to Vasanthi Aunty, new friend whom I met here.. She loved my Okra recipes and tips.. I was delighted on hearing her comments.

Ingredients :-
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 Okra   ¼ kg
 Onion (Finely Chopped)  2
 Tomato (Finely Chopped)          2
 Tamarind(Extract Pulp) Marble size
 Grated Coconut  ¼ cup
 Chilli powder  1 tsp
 Turmeric powder  ½ tsp
 Mustard  ½ tsp
 Fenugreek  ½  tsp
 Oil  1 tbsp
 Salt  to taste
 

Method :-
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1). Wash, wipe* and cut lady's finger into 1" pieces. Heat a pan, stir-fry** the pieces without adding oil  for 3-5 minutes. (or) Microwave it for 2 minutes. It helps to remove stickiness from the veggie. Remove and set aside.  
2). Heat oil in a pan. Add mustard seeds and let them pop.  Add fenugreek and onions, fry till onions turn translucent. Then add tomatoes and saute till it becomes mushy. Then add the okra pieces and salt. Mix well together.
3). Add chilli powder, turmeric powder and combine well. Pour the tamarind extract with 2 cups of water and bring it a boil. Reduce heat and simmer for 5-10 minutes or till the okra is almost cooked. 
4). Finally add the grated coconut and switch off  when the curry comes to a boil and gravy turns slightly thick. 
A lovely aroma will fill the kitchen and your tummy will start preparing for the treat! Serve hot with steamed rice.
Notes :-
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* Before chopping, wash and pat dry the okra's doubly well with clean cloth or paper towel. Make sure there is no moisture, otherwise it will become sticky and slimy while cooking.
** The purpose is to burn-off the sticky slime, but not to burn the Okra. If Okra turns slightly brown on edges its okay.  
# If u are using tamarind paste, mix it with ¼ cup water and follow the same procedure. 

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Related Posts :-
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Click here for more :- Rice Accompaniments

Click here for more :- Okra Recipes
Click here for more :- Kuzhambu Recipes
Click here for more :- Tamarind Recipes  


    Cheers,

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