Ingredients: grams Bhindi (Lady Finger/Okra) - cut into 1 inch, - to taste, teaspoons Sunflower Oil, cup Fresh coconut - grated, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Cumin (Jeera) seeds, Dry Red Chillies, teaspoon Coriander (Dhania) Seeds, tablespoons Sesame seeds (Til seeds), teaspoons Rice, cloves Garlic, grams Tamarind Water, teaspoon Turmeric powder (Haldi), tablespoons Jaggery, cup Water, teaspoon Sunflower Oil, teaspoon Mustard seeds, teaspoon SSP Asafoetida (Hing), Dry Red Chillies, sprig Curry leaves, Vegetarian diet
Instructions: To begin making the Bendekayi Puli Koddel Recipe, into a preheated pan, add oil and okra or Bendekayi. Sprinkle salt to taste and stir well. Cover and cook the okras till soft and roasted. Stir occasionally to ensure even cooking of the Okra.Now we will roast the masalas for the Bendekayi Puli Koddel.Into a preheated pan, add fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, dry red chillies, garlic and stir for 3 to 4 minutes until well roasted.Once done, add the coconut and roast for another 2 minutes. Turn off the heat after the coconut is light golden in color and allow it to cool. Once the coconut cools down, add the roasted masala to a mixer grinder along with tamarind, jaggery, water and blend to make a smooth paste and keep it aside.Add the ground masala into the pan with the roasted lady's finger. Add about 1/2 cup of water, salt to taste and bring the Bendekayi Puli Koddel to a brisk boil. Boil for 4 to 5 minutes until the curry has thickened and reached the desired consistency. Once done, switch off the gas.*For the seasoning:Heat oil in a tadka pan. Add mustard seeds and allow it to crackle. Once the mustard seeds have crackled, add asafoetida, dry red chillies and curry leaves. Turn off the heat after few seconds and pour the seasoning over the Bendekayi Puli Koddel. Give it a mix.Transfer the Bendekayi Puli Koddel into a serving bowl and serve.Serve the Bendekayi Puli Koddel Recipe along with Steamed Rice, Mangalorean Padengi Gassi and Elai Vadam for a comforting lunch.