Bendekayi palya( ladies finger//okra)

Ingredients

Bendekayi ( bendi// ladies finger//okra)—1/2 kilogram or 5 cups chopped

Fresh grated coconut—1/4 cup

Half lemon juice ( or 2 tablespoon tamarind juice)

Green chillies—2 chopped

Curry leaves (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu) chopped—1 tablespoon

Salt to taste

Sugar or jaggery powder—1/2 teaspoon (optional)

Oil- 4 tablespoon

Mustard seeds (sasive)—1 teaspoon

Jeera (jeerige// cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Asafoetida (hing//ingu)—1 teaspoon

Turmeric powder (arisina //haldi)—1/2 teaspoon

Wash the bendekayi and let it dry completely or wipe it with dry cloth to avoid stickiness .

Chop them into pieces .

Heat oil in a kadai or pan on medium flame,once hot enough add mustard seeds and jeera.

When they crackles add kadale belle and uddina belle and saute till they turn into light brown in colour. Add asafoetida and saute.

Add in chopped green chillies,curry leaves and saute for a minute.

Now add chopped bendekayi along with turmeric powder and saute it well.

Add in salt and lemon juice to remove stickiness and keep stirring.

Sprinkle little water and let bendekayi cook for 5 to 6 minutes.

Add sugar also at this stage.

When bendekayi turns soft add grated coconut and chopped coriander leaves and mix well.

Turn of the heat.

Now palya is ready to serve.

Serve with chapattis and rice