Bendakaya pulusu | how to make bendakaya pulusu | bendakaya recipes

Bendakaya pulusu recipe with step by step photos. Andhra manner bhindi or lady's-finger in spicy Tamarindus indica gravy. Okra (ladies finger) is called as bendakaya in telugu. Pulusu is a stew that is made often in Andhra homes. Today's recipe is cooking okra in tamarind gold rush along with jaggery and chili powderize.

Making pulusu is very easy and definitely a comfort food. Bendakaya pulusu is the exclusively rather pulusu that is made in our home using tomato. If you do not like to use tomatoes, you can omission, but they add gustation.

This formula calls for very gnomish coriander powder and a good red chili powder that yields this bright gloss. I have got not utilised jaggery in this pulusu but if you like you can use.

I like to use potatoes for most of my Andhra pulusu recipes, since they add taste and meal time is smoother with my kids. Just equal most kids, my Kids too love potatoes. You can skip, if you don't like them.

To recognise my tips and notes on devising a world-class Andhra pulusu , make out read my bangaladumpa pulusu formula. I sustain written the variations that lav be adapted to suit ones discernment.

Preparation for bendakaya pulusu with step by step pictures

1. Rinse Tamarindus indica and soak it in ½ cup new piddle. Squeeze awake and filter the juice, discard the mush or reuse.

2. Wash okra nether running water. Wipe dry with a fair kitchen cloth operating theater tissue.

3. Chop okra to 1 inch sized pieces. I manipulation a kitchen tissue in between to wipe off the pasty part from the knife.

4. Next chop onions and tomatoes. Set aside.

How to make bendakaya pulusu

5. Warmth a pan with oil, attention deficit hyperactivity disorder mustard and methi seeds, allow them to splutter, attention deficit hyperactivity disorder curry leaves.Fry till they turn crisp

6. Add onions and green chilies. I did not purpose green chilies.

7. Fry trough the onions turn pink. We assume't have to fry them favorable.

8. Add tomatoes, sprinkle salt and turmeric. Fry boulder clay the tomatoes turn soft and should have blended of with onions. This footfall is important for the pulusu to taste good.

9. Transfer potatoes and okra. Fry connected high fire for 2 to 3 minutes.

10. Add red chili powder, coriander powder and a trifle more of the salt. we have already added salt with tomatoes, so don't use overmuch. Mix and fry for other 2 transactions for the altogether sense of smell from red chili powder to vanish.

Tamarindus indica and jaggary in bendakaya pulusu

11.Pour the Tamarindus indica juice that we extracted evenly. Sum up jaggery as well. I disband the jaggery along with tamarind and filter out. Stir well.

12. Cover charge and cook along a low flame for about 3 to 4 minutes.

13. Pour 1 ½ to 2 cups weewe and ready trough the okra is soft cooked. Pulusu cooked on a low fire tastes the best. So if you have time, once information technology comes to a boil, simmer for a long time till the okra is padded cooked.

Bendakaya pulusu is prompt. Information technology can be served with plain pappu or mudda pappu, ghee and rice.

If you are looking more pulusu recipes, check sorakaya pulusu , orchis pulusu , Pisces the Fishes pulusu.

For more bhindi recipes, you can check
Bhindi masala
Bhindi ki sabji
Bendakaya fry
Vendakkai poriyal
Ladies thumb dress

Benadakaya pulusu formula

Ingredients for bendakaya pulusu

• ▢ 250 grams bendakayalu (Abelmoschus esculentus, ladies finger's breadth)
• ▢ 1 sprig groom leaves
• ▢ Pinch menthulu (methi seeds or fenugreek seeds)
• ▢ 2 large onions chopped
• ▢ 1 party chili slit (optional)
• ▢ 2 small tomatoes or 1 large tomato (optional)
• ▢ 2 potatoes cubed (optional)
• ▢ 2 tbsp Tamarind as required (about a lemon sized testicle)
• ▢ 1/8 tsp turmeric
• ▢ Common salt as required
• ▢ ½ to 1 tsp cilantro powderize
• ▢ ¼ to ½ tsp red chili powder
• ▢ 1 to 2 tbsp jagghery (facultative)
• ▢ Handful Coriander leaves
• ▢ 2 tbsp Oil or PR

Preparation for bendakaya pulusu

• ▢

  Rinse and soaking tamarind in ½ cup hot water. Once cool, squeeze up and filter to remove the pulp.

• ▢

  Chop onions set aside.

• ▢

  Rinse ladies finger under running water. Rub them humourous with a clean kitchen cloth.

• ▢

  Chop them to 1 inch sized pieces. You can use a kitchen tissue in between to wipe off the sticky part from the knife.

• ▢

  Chop tomatoes and allow.

Making bendakaya pulusu

• ▢

  Ignite a Pan with oil, add mustard and menthulu. When they begin to crackle, add curry leaves and Roger Fry till they turn potato chip.

• ▢

  Add onions and green chilies. You can besides jump green chilies.

• ▢

  Fry till the onions act transparent. You don't need to kid till gold.

• ▢

  Add tomatoes, turmeric and salt. Fry till the tomatoes turn completely emotional. This is very important differently the pulusu doesn't taste good.

• ▢

  Transfer ladies finger and potatoes. Then fry on high for 2 to 3 minutes.

• ▢

  Add red chili powder, coriander powder and a little much of the salt.

• ▢

  Mix and small fry for other 2 transactions

• ▢

  Pour the tamarind water and then add jaggery. You can also dissolve the jaggary along with tamarindo and fliter some to the pot. Mixture well

• ▢

  Cover and cook for about 3 to 4 minutes on a low flame or heat.

• ▢

  Pour 1 ½ to 2 cups water and make on a low flame till the ladies finger's breadth is cooked well soft and tender. If it is too liquid, evaporate the excess water by cookery further without a lid.

• ▢

  Taste the pulusu and add more salt, tamarind water and jaggery if needed. It should typically have different tastes like syrupy, sour and baking.

• ▢

  Serve bendakaya pulusu with rice and unornamented pappu or mudda pappu.

Unconventional quantities provided in the recipe card are for 1x lonesome, original formula.

For incomparable results follow my elaborate step-by-tone photo instructions and tips above the formula wit.

Nutrition Facts

Bendakaya pulusu

Come Per Service

Calories 224 Calories from Fat 63

% Daily Value*

Fat 7g 11%

Atomic number 11 360mg 16%

Potassium 795mg 23%

Carbohydrates 37g 12%

Character 6g 25%

Sugar 15g 17%

Protein 5g 10%

Vitamin A 665IU 13%

Ascorbic acid 44.6mg 54%

Calcium 106mg 11%

Iron 4.4mg 24%

* Percent Daily Values are based happening a 2000 nutritionist's calorie diet.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi's Recipes. My aim is to help you cook great Indian food with my dependable recipes. After 2 decades of experience in realistic Indian cooking I started this blog to aid people cook amend & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes will assist you to enhance your cooking skills.
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