I was craving for mom's bendekayi huli since my return from India. I have tried this dish couple of times before but this time it came close to what she cooks.
Okra - 1 lb. Cut into 1inch pieces
Tomato - 1
Onion - 1 small
Coriander - 5 sprigs
Garlic - 2 cloves
Sambhar powder - 2 tsps
Tamarind - 1 small lemon size
Shredded coconut - 2 tblsp
Oil - 2 tblsp
To grind :
Heat oil in a vessel and fry the okra for 10 min and keep it aside.
Heat oil and temper the oil with mustard seeds and curry leaves.
Add 1/2 onion cut into tiny pieces and fry it slightly.
Add the ground paste above and fry it for 5 more minutes
Add tamarind water and salt. Let the mixture boil for 10 minutes.
Add okra and cook for 10 more min. You can cook this curry to the consistency required. I was planning to eat this with ragi mudde , so I made it a little watery.You can eat this curry with ragi mudde, rice or chapathi.
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