Bendakaya Pulusu (okra gravy)

Pulusu is little variation to the sambar and rasam. It has its own and grate taste. It is little thicker than rasam. The basic ingredient for this is tamarind.

Ingredients:

Fenugreek seeds- 1 tsp

Whole pepper seeds- 5 no

Okra slices- 1 cup

Tamarind- 1 cup

Besan flour- 1 tsp

Sugar- 1 tsp

Tomato- 1 medium

Garlic cloves- 5 no

Mustard seeds- 1 tsp

Jeera- 1 tsp

Urad daal- 1 tsp

Hing- pinch

Turmeric- pinch

Onion - 1 medium

Green chilli- 2 no

Curry leaves- 4 no

Coriander leaves- 2 tbsp

Salt- for taste

Chilli powder- 1/2 tsp

Daniya powder- 1 tsp

Oil- 2 tbsp

Preparations:

1. Wash and chop the okra slices (it can big or small as u wish), put in microwave safe bowl, sprinkle some water and microwave it abt 4mts.

2. Chop onion, tomato, green chilli, garlic and cilantro and keep asice.

3. Soak the tamrind abt 15mts, sqeeze it and take out the pulp and throw the watsage of it.

Method:

1. Heat oil in the pan, add hing, fenugreek seeds and pepper corns, fry them for a little while.

2. Add mustard seeds, jeera, urad daal, curry leaves, turmeric, onion, garlic, green chilli and fry for 2mts.

3. Add chopped tomato, salt, chilli powder and cook for 2mts.

4. Add tamarind pulp, daniya powder, mix well, cover with lid and let it come to boiling point.

5. Add sugar, besan flour, mix well and again let it boil.

6. Once it is boiled, check the consistency and salt. Add water if required.

7. Garnish and serve hot with coriander leaves.

Note:

1. It goes well with rice.

2. It can be preserved for 3days.

Thanks for watching the recipe..

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