What2Eat
Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry
MangaloreanSide DishVegetarian

Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry

A vegetarian Mangalorean recipe with bhindi (lady finger/okra) - cut into 1 inch, salt - to taste, teaspoons sunflower oil. Ready in 30 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories
900kcal
Estimated Cost
₹500-650
Carbs108g
Protein36g
Fats36g
Servings Scaler
4

Instructions

20 steps
  1. 1

    To begin making the Bendekayi Puli Koddel Recipe, into a preheated pan, add oil and okra or Bendekayi

    bhindi (lady finger/okra) - cut into 1 inch(200 grams)
  2. 2

    Sprinkle salt to taste and stir well

    salt - to taste
  3. 3

    Cover and cook the okras till soft and roasted

  4. 4

    Stir occasionally to ensure even cooking of the Okra

  5. 5

    Now we will roast the masalas for the Bendekayi Puli Koddel

  6. 6

    Into a preheated pan, add fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, dry red chillies, garlic and stir for 3 to 4 minutes until well roasted

    bhindi (lady finger/okra) - cut into 1 inch(200 grams)methi seeds (fenugreek seeds)(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)dry red chillies(6)coriander (dhania) seeds(2 teaspoon)tablespoons sesame seeds (til seeds)(2)teaspoons rice(2)cloves garlic(4)mustard seeds(1/2 teaspoon)dry red chillies(2)
  7. 7

    Once done, add the coconut and roast for another 2 minutes

    fresh coconut - grated(1/2 cup)
  8. 8

    Turn off the heat after the coconut is light golden in color and allow it to cool

    fresh coconut - grated(1/2 cup)
  9. 9

    Once the coconut cools down, add the roasted masala to a mixer grinder along with tamarind, jaggery, water and blend to make a smooth paste and keep it aside

    fresh coconut - grated(1/2 cup)tamarind water(30 grams)tablespoons jaggery(2)water(1/2 cup)
  10. 10

    Add the ground masala into the pan with the roasted lady's finger

    bhindi (lady finger/okra) - cut into 1 inch(200 grams)
  11. 11

    Add about 1/2 cup of water, salt to taste and bring the Bendekayi Puli Koddel to a brisk boil

    salt - to tastetamarind water(30 grams)water(1/2 cup)
  12. 12

    Boil for 4 to 5 minutes until the curry has thickened and reached the desired consistency

    sprig curry leaves(2)
  13. 13

    Once done, switch off the gas

  14. 14

    *For the seasoning:Heat oil in a tadka pan

  15. 15

    Add mustard seeds and allow it to crackle

    methi seeds (fenugreek seeds)(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)coriander (dhania) seeds(2 teaspoon)tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)
  16. 16

    Once the mustard seeds have crackled, add asafoetida, dry red chillies and curry leaves

    methi seeds (fenugreek seeds)(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)dry red chillies(6)coriander (dhania) seeds(2 teaspoon)tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)ssp asafoetida (hing)(1/4 teaspoon)dry red chillies(2)sprig curry leaves(2)
  17. 17

    Turn off the heat after few seconds and pour the seasoning over the Bendekayi Puli Koddel

  18. 18

    Give it a mix

  19. 19

    Transfer the Bendekayi Puli Koddel into a serving bowl and serve

    bhindi (lady finger/okra) - cut into 1 inch(200 grams)
  20. 20

    Serve the Bendekayi Puli Koddel Recipe along with Steamed Rice, Mangalorean Padengi Gassi and Elai Vadam for a comforting lunch

    teaspoons rice(2)

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