Bendekayi huli( bindi //okra //ladies finger sambar)

Ingredients

Bendekayi//okra //bindi—- 3 cups

Toor dhal ( togari bele )—1/2 cup

Coconut grated—1/2 cup

Tamarind soaked in water—small lemon size

huli pudi // sambar powder—3 tablespoons ( link) Recipe here

Jaggery—1 tablespoon

Salt to taste

Turmeric powder (arisina//haldi)—1/4 teaspoon

Water

Oil—3 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige)seeds—1 teaspoon

Asafoetida (hing)—-1/2 teaspoon

Menthya seeds ( fenugreek seeds//methi dana)—1 teaspoon

Curry leaves (karibevu //kadipatta)—few

Wash bendekayi thoroughly in water .

Drain water and dry on a towel or wipe .

Discard the top and bottom of each bendekayi by cutting them.

Now cut each bendekayi into 1 inch pieces.

Now wash the togari belle ,add sufficient water and pressure cook along with turmeric powder on medium heat for 3 whistles.

Grind coconut along with huli powder adding water to a smooth paste.

Heat oil in a kadai or broad pan , on medium heat,once hot add mustard seeds,jeera,menthya seeds,asafoetida,curry leaves.

Once mustard seeds stops spluttering,add cut bendekayi,fry it for a while.

Now add in squeezed tamarind juice, to avoid stickiness .

Cover with a lid and let bendekayi cook for a while,add a little water if needed.

Add jaggery .and cook

Once bendekayi turns soft and cooked add salt ,mix well

Now add the cooked dhal,ground masala paste and mix well adding sufficient water to adjust consistency of huli.

Let it boil on medium flame.

After 10 to 12 minutes ,switch off the stove.

Now bendekayi huli is ready to serve.

Serve with hot rice.