BENDAKAYA PULUSU

BENDAKAYA PULUSU

Bendakaya is generally a favorite among most of the Andhra people. It is well familiar to us as a�?Ladya��s fingera�� but it has another name called a�?Okraa��.A� We can make many recipes with this Bendakaya. Today let us try pulusu recipe with this ingredient. Bendakaya pulusu is a simple recipe and gives excellent flavor and taste. Let us know how to prepare this Bendakaya pulusu at home and enjoy the excellent, tangy taste of it.
INGREDIENTS:
Bendakayalu A�A�-A�A? KG
Onions A�A�A�-A�2 (Chopped length wise)
Tomato A�A�-A�1 (Chopped length wise)
Green chillisA�A�-A�3 (Slited length wise)
Curry leaves A�A�-A�few
Tamarind A�A�-A�big lemon sized
JaggeryA�A�A�-A�small piece
Turmeric A�A�-A�A? Tea Spoon
Coriander powder A�-A�1 Tea Spoon
Chilli powder A�A�-A�1 Tea Spoon
Salt A�A�A�-A�to taste
Oil A�A�A�-A�2 Table SpoonA�
Coriander leavesA�-A�few

THADKRA/ POPU/ SEASONING/ THALIMPU:
Mustard seedsA�A�-A�A? Tea Spoon
Fenugreek seedsA�-A�A? Tea Spoon
Cumin SeedsA�A�-A�A? Tea Spoon

PROCESS:
1.A�Wash and pat dry the Bendakayalu and cut in to 2 inch pieces and keep aside
2.A�Take a deep wide bottomed Kadai and heat oil in it
3.A�Let it simmer and add mustard seeds, fenugreek seeds and cumin seeds in it.
4.A�When they start splutter add curry leaves and onions and fry on medium flame
5.A�When the onions turn golden color add green chillis and saute for few minutes
6.A�Add Ladya��s finger pieces and mix gently
7.A�Cover and cook till the Bendakaya turns tender
8.A�Add chilli powder , coriander powder, turmeric and salt and mix well
9.A�Add chopped tomatoes and cook for few more minutes
10.A�Add tamarind pulp and Jaggery along with sufficient
11.A�Bring it to boil and reduce the flame
12.A�Cook for 10 more minutes till the gravy thickens
13.A�Finally garnish with coriander leaves and serve with steamed rice.

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