Side Dish
Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry Step By Step
Learn how to prepare Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry Step By Step with this simple recipe. Perfect for Side Dish and ideal for Mangalorean lovers....
⏱️
10 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 200 grams Bhindi (Lady Finger/Okra) - cut into 1 inch
- Salt - to taste
- 2 teaspoons Sunflower Oil
- 1/2 cup Fresh coconut - grated
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Cumin (Jeera) seeds
- 6 Dry Red Chillies
- 2 teaspoon Coriander (Dhania) Seeds
- 2 tablespoons Sesame seeds (Til seeds)
- 2 teaspoons Rice
- 4 cloves Garlic
- 30 grams Tamarind Water
- 1/4 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Jaggery
- 1/2 cup Water
- 1 teaspoon Sunflower Oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon SSP Asafoetida (Hing)
- 2 Dry Red Chillies
- 2 sprig Curry leaves
Instructions
1
To begin making the Bendekayi Puli Koddel preparation guide, into a preheated skillet, introduce shortening and okra or Bendekayi.
2
scatter table salt to palate and swirl around well.
3
put a lid on and cook thoroughly the okras till soft and roasted.
4
swirl around occasionally to ensure even crafting of the Okra.Now we will parched-fry the masalas for the Bendekayi Puli Koddel.Into a preheated skillet, introduce fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, parched red chillies, garlic and swirl around for 3 to 4 mins until well roasted.Once done, introduce the coconut and parched-fry for another 2 mins.
5
Turn off the bring to temperature after the coconut is light golden in color and allow it to cool. Once the coconut cools down, introduce the roasted masala to a mixer grinder along with tamarind, jaggery, aqua and pulse to make a velvety paste and keep it aside.introduce the ground masala into the skillet with the roasted lady's finger.
6
introduce about 1/2 cup of aqua, table salt to palate and bring the Bendekayi Puli Koddel to a brisk heat to boiling point.
7
heat to boiling point for 4 to 5 mins until the curry has thickened and reached the desired consistency.
8
Once done, switch off the gas.*For the seasoning:bring to temperature shortening in a tadka skillet.
9
introduce mustard seeds and allow it to crackle.
10
Once the mustard seeds have crackled, introduce asafoetida, parched red chillies and curry leaves.
11
Turn off the bring to temperature after few seconds and transfer the seasoning over the Bendekayi Puli Koddel.
12
Give it a pulse.Transfer the Bendekayi Puli Koddel into a serving dish and enjoy.enjoy the Bendekayi Puli Koddel preparation guide along with Steamed Rice, Mangalorean Padengi Gassi and Elai Vadam for a comforting lunch.
Recipe Information
Cuisine
Mangalorean
Mangalorean
Course
Side Dish
Side Dish
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
20 minsTotal Time
30 minsMaster Chef
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