Easy Bendakaya Pulusu Andhra Style | Okra in Tamarind Gravy

Bendakaya Pulusu or Okra in tamarind gravy is one of the Andhra recipes made with tamarind pulp and jaggery. Usually, many Andhra recipes having a tail named ‘Pulusu’ use tamarind pulp to make gravy or stew.

People who don’t like to have gravy with tamarind pulp may be substituted with tomatoes but in our recipe, we are already adding tomatoes but in less quantity. That is the reason we are adding jaggery to nullify sourness and increase its flavour.

People who like to have rice can make Okra in tamarind gravy style and who like to have it with chapatti or roti then I prefer Bendakaya fry.

You may also like to check other recipes:

Aratikaya Masala Pulusu,

Tomato Pulusu,

Chamagadda Pulusu,

Gongura Pulusu and

Pappu Pulusu.

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Bendakaya Pulusu Andhra Style, Okra in Tamarind Gravy

Bendakayapulusu or okra in tamarind gravy is one of the Andhra recipe made with tamarind
pulp and jaggery.

Course Main Course

Cuisine South Indian

Keyword Bendakaya pulusu Andhra Style

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Uppada Lakshmi

Ingredients

• 250 gms. Okra/ Bendakaya
• 4 tbsp. Oil
• ¼ tbsp. Mustard seeds
• ¼ tbsp. Cumin seeds
• 100 gms. Tamarind
• Water – required quantity
• 1 cup Onions
• 5-6 No. Green chillies sliced diagonally
• ¼ tbsp. Fenugreek seeds
• 4 No. Dry red chillies
• 4 tbsp. Curry leaves
• ½ cup Tomatoes
• ½ tbsp. Turmeric powder
• 1½ tbsp. Salt
• 15-20 No. Garlic cloves
• 3 tbsp. Jaggery

Instructions

1. Clean and dry okra on a clean cloth, slice them into 1-inch size and keep aside.
2. Heat oil and add mustard seeds and cumin seeds.
3. Soak tamarind, remove pulp and keep aside.
4. Add sliced onions, fenugreek seeds, green chillies and dry red chillies.
5. Continue adding curry leaves and sliced tomatoes.
6. Tip: Based on your taste you adjust sourness by adding less or more quantity of tomatoes.
7. Sprinkle turmeric powder and cook till tomatoes turn soft.
8. Add okra, sprinkle salt and fry garlic cloves.
9. Cover with lid and cook for a minute. If needed add little water to get gravy.
10. Cook further till okra turns soft.
11. When the recipe is almost done add jaggery and mix well.
12. Garnish with coriander leaves and serve Bendakaya pulusu hot.

Recipe Video

How to make Bendakaya Pulusu Recipe:

• Clean okra with water and dry them on a clean cloth.
• Slice them into small pieces and keep them aside.
• In a kadai, heat oil and add mustard seeds, cumin seeds sauté for a while.

• Meanwhile, take a small lump of tamarind and soak it for 10 minutes.

• Add sliced onions, green chillies, fenugreek seeds and dry red chillies.

Note: We can adjust the spiciness by adding more or less dry red chillies.

• Add curry leaves and sliced tomatoes and mix well.

Tip: If you want you can lower the number of curry leaves, I have used 4 tbsp. to increase flavour and aroma.

• Sprinkle turmeric powder and mix well, cover with a lid and cook till tomatoes turn soft.

• Meanwhile, extract pulp from soaked tamarind and keep aside.
• Drop sliced okra and mix well.

• Sprinkle salt and make room to fry garlic cloves.

• Cover with the lid and cook for 2 minutes till okra turns soft.

• Remove the lid add tamarind pulp and cook further for a minute with lid covered.

• If needed add a little water to get gravy and cook further for a minute.

Tip: While cooking if you check a small piece then you will know whether it is cooked or not.

• Add a little jaggery at the end of the recipe.

• Garnish Bendakaya Pulusu or Okra in tamarind gravy with coriander leaves and serve hot.

Watch the Bendakaya Pulusu Recipe Video on YouTube.