Bendekayi Puli Koddel (Lady Finger in Coconut Tamarind Curry)

Name: Bendekayi Puli Koddel (Lady Finger in Coconut Tamarind Curry)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 200 g Okra (200 grams Bhindi (Lady Finger/Okra) cut into 1 inch); 0 pieces Table Salt (Salt to taste); 3 tsp Coconut Oil (2 teaspoons Oil + 1 teaspoon Oil); ½ cup Coconut (1/2 cup Fresh coconut grated); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 8 pieces Dried Red Chili (6 Dry Red Chillies + 2 Dry Red Chillies); 2 tsp Coriander Seed (2 teaspoon Coriander (Dhania) Seeds); 2 tbsp Sesame Seeds (2 tablespoons Sesame seeds (Til seeds)); 2 tsp Rice (2 teaspoons Rice); 4 cloves Garlic (4 cloves Garlic); 30 g Tamarind Paste (30 grams Tamarind Water); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); 2 tbsp Jaggery (2 tablespoons Jaggery); ½ cup Water (1/2 cup Water); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Asafoetida (1/4 teaspoon SSP Asafoetida (Hing)); 2 sprig Curry leaves (2 sprig Curry leaves)

A vegan Mangalorean curry of roasted okra simmered in a coconut-tamarind masala paste, finished with a mustard seed and curry leaf tempering.

30 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Ingredients

For 4 servings

Okra200 g · 200 grams Bhindi (Lady Finger/Okra) cut into 1 inch
Table Salt0 pieces · Salt to taste
Coconut Oil3 tsp · 2 teaspoons Oil + 1 teaspoon Oil
Coconut½ cup · 1/2 cup Fresh coconut grated
Fenugreek Seed½ tsp · 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Dried Red Chili8 pieces · 6 Dry Red Chillies + 2 Dry Red Chillies
Coriander Seed2 tsp · 2 teaspoon Coriander (Dhania) Seeds
Sesame Seeds2 tbsp · 2 tablespoons Sesame seeds (Til seeds)
Rice2 tsp · 2 teaspoons Rice
Garlic4 cloves · 4 cloves Garlic
Tamarind Paste30 g · 30 grams Tamarind Water
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Jaggery2 tbsp · 2 tablespoons Jaggery
Water½ cup · 1/2 cup Water
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Asafoetida¼ tsp · 1/4 teaspoon SSP Asafoetida (Hing)
Curry leaves2 sprig · 2 sprig Curry leaves

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Steps

1Preheat a pan, add oil and okra. Sprinkle salt to taste and stir well. Cover and cook the okra till soft and roasted, stirring occasionally.
2In another preheated pan, add fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, dry red chillies, and garlic. Stir for 3 to 4 minutes until well roasted.
3Add the coconut and roast for another 2 minutes until light golden. Turn off the heat and allow to cool.
4Transfer the roasted masala to a blender with tamarind paste, jaggery, and water. Blend to a smooth paste and set aside.
5Add the ground masala paste to the pan with the roasted okra. Add about 1/2 cup of water, salt to taste, and bring to a boil. Boil for 4 to 5 minutes until the curry thickens. Turn off the heat.
6Heat oil in a small pan. Add mustard seeds and let them crackle. Then add asafoetida, dry red chillies, and curry leaves. After a few seconds, pour this tempering over the curry and mix well.
7Transfer to a serving bowl and serve hot with steamed rice.