Meal Prep · Indian
Bendakaya Pulusu (Okra Curry)
A tangy and flavorful South Indian okra curry, perfect for a comforting meal.
Ingredients
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Step-by-step- Heat oil in a large pan or kadai over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Once they splutter, add curry leaves and green chilies.
- Add chopped onions and sauté until translucent, about 5-7 minutes.
- Add the cut okra pieces and sauté for 8-10 minutes until they are slightly tender and lose their sliminess. Stir occasionally to prevent sticking.
- Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes until the raw smell of spices disappears.
- Add tomato puree (or chopped tomatoes) and cook until the tomatoes soften and the oil starts to separate from the mixture, about 5 minutes.
- Pour in the extracted tamarind pulp and 1/2 cup of water. Add jaggery or sugar if using. Bring the mixture to a gentle boil.
- Reduce heat to low, cover the pan, and simmer for 10-15 minutes, allowing the flavors to meld and the okra to cook through. The curry should thicken slightly.
- Taste and adjust salt or tanginess if needed. Garnish with fresh coriander leaves and serve hot with rice or roti.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6 g |
| Fat | 12 g |
| Carbohydrates | 30 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Bendakaya Pulusu in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Not recommended
Freezing okra-based curries can alter the texture of the okra, making it mushy upon thawing. Best consumed fresh or refrigerated.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low-medium heat, adding a splash of water if needed to restore consistency. Alternatively, microwave in short intervals until heated through.
Chef’s Corner
- Ensure okra is completely dry before chopping and sautéing to minimize sliminess. Pat it with a kitchen towel after washing.
- Sautéing the okra well in oil before adding other liquids is key to reducing its sticky texture.
- Adjust the amount of tamarind pulp and jaggery/sugar to achieve your preferred balance of sourness and sweetness.
- For an extra layer of flavor, you can add a pinch of garam masala at the end of cooking.
