BendeKayi | Okra | Ladies Finger - Gravy | Curry

Indian curries or gravy are world-famous by its own unique taste and flavor. We find a variety of curries all over the countries and continents. Nothing beats the taste of our Indian curries. Among so many curries which is made using different vegetables, okra/bhindi (ಬೆಂಡೇಕಾಯಿ) curry is one which fulfills your tummy by its

unique tastes.

This is one of the mouthwatering curries and I'm sure you all will love it. This is thick and creamy consistency gravy with a good blend of tangy, little sweet, and little spicy and it has a rich content of vitamins and minerals. It improves the digestive system, helps for better vision, and also boost immunity. So don't miss out to try this recipe.

Cuisine: South Indian | Cooking: 15 minutes
Preparation: 15 minutes | Serves: 6-7

Ingredients:

Bendekayi/okra    -   1/2 kg
Onion                    -    1/2
Sambar powder    -    1 1/2 tbsp
Water                    -    2 glass
Oil                        -     2  tbsp

To Paste:

Grated coconut   -  1 full
White sesame     -   2 tbsp
Roasted gram     -   2 tbsp
Tamarind            -   1 lemon size
 Water                 -   as required (to make a medium thick paste)

To Temper:

Oil                     -    2 tbsp
Mustard seeds    -   1/2 tbsp
Chana dal           -   1/2 tbsp
Urad dal             -    1/2 tbsp
Curry leaves       -   1 spring

Method:

1. In a frying pan, add 2 tbsp of oil and add chopped okra/bendekai, fry until okra turns little black in color, and gums are dried. It takes nearly about 10 minutes to fry in a medium flame.
2.  Meanwhile, add grated coconut, white sesame, roasted gram, tamarind in a jar, and grind into a medium-thick paste by adding water.
3. Take 2 glass of water in a bowl and let it boil in meantime.
4. Once done with frying okra, paste and boiled water keep aside.
5. Take a deep pan/Kadai, add oil, mustard seeds, chana dal, and urad dal. let it wait for dals turns little brown in color.
6. Now add curry leaves and small chopped onions and fry till onions turn transparent (About 2 minutes).
7. Once it is done, add fried okra/bendekai and saute for 2-3 minutes.
8. Now add ready boiled water and stir well. Add chili powder, ground paste, salt into it and saute well until okra and paste mixes well.
9. Check salt and adjust the water at this level. Gravy should be medium thick. so make sure the consistency of gravy when adding water at the end. 
10. Stir well and serve hot with chapati, dosa, roti, and rice. It goes well with chapati.

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