Bendekayi huli/sambar/Bhindi /Okra /Ladies finger/Curry for Rice

About Sastry’s Kitchen

Sastry’s Kitchen brings you Traditional Food ideas and recipes for the cook in you. I am of the notion that cooking should always be exciting, sumptuous, healthy and fairly simple to make! Feel free to use our videos to learn and prepare mouthwatering delights whenever you want! There are some very interesting mix and combos that you might want to surprise your family and friends with. I plan to give you more insight to those who are not acquainted with traditional ways of South India mostly although we cover the whole gamut of Rich cultural delights.

Most of the food here are made keeping the Indian Palette in consideration to keep the recipe as authentic as possible, although these foods may be what any South Asian may relish. It’s important to keep in mind the spices used must be taken into account by the viewer and cook according to their threshold, preference and health conditions.

With that out of the way, today we will see how to prepare
Bhindi Sambar
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Menu :
Bhindi/Okra/Ladies finger : 500 gms(cut into small pieces)
Toor dal : 1 cup
Water :2 cups
Oil : 2 tbsp
Turmeric :1/2tsp
Tamarind : a small lemon size
Coriander seeds :2 tsp
Blackgram dal :1 tsp
Bengalgram dal :1 tsp
Cumin :1/2 tsp
Black pepper : 6 to 8 corns
Dried red chillies:8 to 10
Dried coconut grated : 4 to 5 tsp
Fenugreek : less than1/4 tsp
Mustard :1/2tsp
Asafetida :1/4 tsp
Jaggery : small piece
Salt : 1 tsp
Coriander leaves:1/2 cup finely chopped

Procedure:
Take a pressure cooker, add toor dal, water and turmeric and pressure cook for 3 whistles. In the mean time dry roast coriander seeds, black gram dal, bengalgram dal, cumin and fenugreek and keep aside. Add oil, once the oil is heated add pepper corns and red chilies and saute till chilies are puffed up.
Once all the ingredients are cooled transfer to a mixer jar and to this add the grated coconut and grind it to a fine powder.
Take a thick bottom pan, add oil and heat it up. To this add mustard and asafetida and allow the mustard to crackle. Add finely cut bindi and saute well. To this add tamarind juice and cook for about 5 to 10 mins till the bhindi is cooked soft. To this add salt, jaggery and mix well. Now add Grounded powder and mix well without forming lumps. Now add cooked dal and mix well and bring it to a boil. To this add coriander leaves and mix well and serve hot with rice or raagi mudde.
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Please watch: “How to make Onion Pakora/Onion Pakoda/crispy and tasty Onion Pakoda”

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