Bendekayi Puli Koddel Recipe

step 1

• STEP 1.In a preheated pan add 1tbsp oil, add 200 bendekayi (ladies finger) cut into 1 inch pieces, salt to taste. Stir the bendekayi and the salt. Cook the bendekayi on low to medium for 4 to 5 minutes till it becomes soft. To quicken the cooking partially cover the pan to allow the vegetable to steam cook without getting soggy as the moisture will escape.

step 2

• STEP 1.While the bendekayi is cooking, roast the spices for the koddel in another pan. Heat a pan and dry roast ½ tsp methi seeds, 2 tsp coriander seeds, 1 tsp cumin seeds,2 tsp sesame seeds, 6 dry red chillies for 3 to 4 minutes on medium heat.

step 3

• STEP 1.Once the sesame and coriander seeds start popping and the aroma of the roasting ingredients releases, add 4 cloves garlic and ½ cup grated coconut and roast for another minute till the coconut turns lightly golden and then turn off the heat. Allow these masala ingredients to cool completely.

step 4

• STEP 1.Check on the bendekayi, it will be well roasted and have a good colour and texture. Turn off the heat. And keep it aside.

step 5

• STEP 1.Empty the roasted spices and coconut mixture in the grinder jar, add 30 gms tamarind, ¼ tsp turmeric and 2tbsp jaggery. Add ½ cup warm water and grind the masla to a fine smooth paste.

step 6

• STEP 1.In a heated pan, add 1 tsp oil, ½ tsp mustard seeds and allow to crackle. Then add 2 sprigs of torn curry leaves and 2 dry red chilies. Roast for about 30 seconds till the dry red chillies are well roasted. Next add ¼ tsp asafoetida.

step 7

• STEP 1.Then add the ground masala into the pan and add ½ cup of water to give it a gravy consistency. Mix it well and add the roasted bendekayi.bring the gravy to a brisk boil for 3 to 4 minutes.then cover the pan and turn the heat to simmer for 5 minutes. Check the salt and adjust the consistency of the gravy by adding a little water if required. Turn off the heat. Bendekayi puli koddel is ready.