Bendakaya pulusu / Lady's Finger / Okra in tangy tamarind curry

Bendakaya pulusu / Lady's Finger / Okra in tangy tamarind curry

Pulusu means a sauce of tangy sour flavor made from tamarind pulp. A little bit of jaggery or sugar is added so that its not too sour. In Andhra, We can make fish pulusu, pappu pulusu (with lentils), vegetables or even meat like mutton or lamb. A hint of methi powder gives a good flavor to the pulusu to the vegetables pulusu. Bendakaya or Okra cooked in this tangy sauce tastes yummy and flavorful. It can be eaten with hot rotis or with hot rice. A drop of ghee on the hot rice will make it more yummier. :)
Another recipe which is not that difficult to make and with simple ingredients.

Ingredients:

1/4 kg of Okra / Bendakaya
1 large onion cut into somewhat big pieces (not too big, not too small)
1 large tomato, chopped
4-5 green chillies slit lengthwise
1 lemon sized ball of tamrind, extract pulp and keep aside
1/4 tsp sugar or jaggery
1/4 tsp turmeric powder
1/2 tsp chilli powder
1-2 tbsp oil
water as needed
salt to taste
1/2 tsp methi powder (dry roast methi seeds and powder them)
Garnish with coriander leaves

For Talimpu / Tempering:

1/4 tsp mustard seeds
1/4 tsp jeera
1/4 urad daal
2-3 red chillies
5-6 curry leaves

Method:

Wash the okra and pat them dry. Cut into 1/2 inch pieces. In a pot, heat the oil, add urad daal, mustard seeds and jeera and wait for them to splutter. Then add the red chillies and curry leaves. Add the onions and green chillies and cook the a little. Then add the okra pieces, tomato, salt, tumeric powder and chilli powder. Cook until okra is cooked but not falling apart. Now add the tamarind pulp and stir. Add enough water and let cook covered, until everything comes together. There should be still gravy in it when cooked. Now add the methi powder and the sugar. Cook for another couple of minutes and garnish with coriander leaves. Enjoy!!