Recipe: Bendi Sambar
Total time: 25 mins

Ingredients used in BENDI SAMBAR
                                            
                                                                                                                                    
                                                • Okra/bendi - 250 grams.
                                            
                                                                                                                                    
                                                • Oil -  as required.
                                            
                                                                                                                                    
                                                • Cumin seeds - 1/2 tea spoon.
                                            
                                                                                                                                    
                                                • Salt -  to taste.
                                            
                                                                                                                                    
                                                • Turmeric - 1/2 tea spoon.
                                            
                                                                                                                                    
                                                • Asafoetida - 1 tea spoon.
                                            
                                                                                                                                    
                                                • Coriander powder - 1/2 tea spoon.
                                            
                                                                                                                                    
                                                • Tamarind pulp - 1/2 cup.
                                            
                                                                                                                                    
                                                • Jaggery (small piece) - 1 piece.
                                            
                                                                                                                                    
                                                • Dal (boiled) - 2 cup.
                                            
                                                                                                                                    
                                                • Mustard seeds - 1/2 tea spoon.
                                            
                                                                                                                                    
                                                • Fenugreek seeds - 1/2 tea spoon.
                                            
                                                                                                                                    
                                                • Curry leaves - 2 springs.
                                            
                                                                                                                                    
                                                • Green chilli - 2 numbers.

Method:
Take oil in a hot vessel and add cumin seeds. when cumin seeds sizzle add okra pieces and a little bit of salt.
Keep frying for few minutes, then add turmeric, asafoetida and saute it for few minutes.
Now add coriander powder and little water. Add tamarind pulp and let it boil for four minutes with the lid on it.
After boiling add jaggery and boiled toor dal. After few minutes remove it from flame and prepare for tempering.
Add mustard seeds, fenugreek seeds, curry leaves and green chilies in hot oil. Saute it and when color changes, add it in the sambar.
Mix it and switch off the flame later serve it.