Bendakaya Pulusu (Okra in Tamarind Gravy)

• 250 gm Okra
• 75 ml oil
• 05 gm mustard seeds
• 03 gm curry leaves
• 10 gm green chillies
• 03 gm asafoetida
• 100 gm onions
• 05 gm turmeric
• 20 gm red chilli powder
• 75 gm sambhar powder
• salt
• 100 gm tamarind water

METHOD

Cut the okra into 1 inch pieces. Soak the tamarind and extract pulp. Chop the onion and the green chillies.

Heat oil and add mustard seeds, when crackling add onions.

Sauté onions until translucent. Add curry leaves and all the powders.

Mix in the okra and sauté on a slow flame for 5 minutes.

Add tamarind and water to thin the gravy, boil until the okra is cooked. Simmer on a slow fire for 10 minutes.