Bendakaya Masala or Bendakaya Kurma is another of my Athamma’s special thats favorite at our place. I was introduced to Bindi Kurma when she first visited us after marriage. As Lady’s finger known as Okra or Bindi and so many other names, Athamma has that many varieties to cook with a simple Okra. This is very simple yet tastes great with Rotis. When I started cooking this variation, hubby dear of course was trilled. We make it quite often for dinner.
Preparation Time : 15 mins
Cooking Time : 15 mins
Cuisine : Andhra
Bindi / Okra / Bendakaya – 250 gms
Onions – 1
Tomatoes – 2
Ginger Garlic paste – 1/2 tsp
Chili Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric powder a pinch
Coconut paste – 1 tbsp
Oil – 1 tbsp
Mustard seeds – for seasoning
Coriander Leaves for garnishing
Peanut / Groundnut Powder – 1 tbspMethod to prepare:
Wash and pat dry the Bendayaka. It has to be real dry. We even wipe it dry as Amma says the outer skin will become non sticky by doing this. Cut into 1 inch pieces. Fry on dry tawa till it changes bright green in colour. Keep aside.
Heat Oil add mustard seeds, curry leaves. Then add chopped Onions, sauté till they are brown in colour. Then add ginger garlic paste. Fry well
Then add tomatoes, chilli pw, coriander pw, turmeric pw, salt. Cook till tomatoes are well cooked. Then add the Bendi and mix well. Add Coconut paste with water. Cook on high flame for 5 mins. Simmer for 10 mins until the gravy thickens.