Bendakaya (Okra / Bhendi) Pulusu

Pulusu is a tamarind based gravy dish. Jaggery or sugar is added in pulusu preparation to reduce the bitterness caused because of boiling tamarind juice. The flavor of pulusu is enhanced by the distinct tamarind tang and subtle aroma of methi seeds.

Bendakaya pulusu 1


Okra / Bendakaya / Bhendi: 300 gms; cut into pieces of required size

Onion: 1; medium, finely sliced

Tomato: 1; large, finely sliced

Tamarind: small lemon sized; extract juice

Jaggery or sugar: 1 teaspoon (optional)

Coriander Powder: 1 tablespoon

Chilli Powder: 1 teaspoon (adjust as per taste)

Turmeric Powder: ¼ teaspoon

Salt: as per taste

Oil: 1 tablespoon

Mustard Seeds: 1/2 teaspoon

Cumin Seeds: 1/2 teaspoon

Fenugreek (Methi) Seeds: big pinch

Curry Leaves: 1 twig

Coriander Leaves: 1 tablespoon chopped leaves (optional)

Bendakaya pulusu 2


1. Heat a teaspoon of oil in a wok. Saute okra pieces till the stickiness is gone on low flame. Remove from heat and keep aside.

2. In the same wok, add remaining oil and heat. Add mustard seeds, cumin seeds and let them splutter. Add fenugreek seeds and curry leaves. Saute for few seconds. Make sure the fenugreek seeds are not burned.

3. Add sliced onion and sauté till transparent. Add sliced tomato and sauté till tomato is mushy.

4. Add salt, turmeric powder, coriander powder and chilli powder. Combine well.

5. Add sugar or jaggery, tamarind juice, sufficient amount of water and bring to a boil.

6. Add the sautéed okra pieces and cook on low flame. Cover with lid and cook till gravy thickens slightly.

7. Once okra is cooked, garnish with chopped coriander leaves. Combine well. Remove from heat and serve hot with rice.


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