Bindhi/bendakaya iguru Recipe

Cooking Directions

• STEP 1.Wash and dry the okra, then trim the ends and cut them into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 3.Add chopped onions and saut茅 until they turn golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 5.Now add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add the chopped okra and mix everything together. Cover the pan and cook on low heat for about 10-15 minutes, stirring occasionally.
• STEP 7.Once the okra is cooked and tender, garnish with fresh coriander leaves and serve hot.
• STEP 8.Enjoy bindhi/bendakaya iguru as a side dish with rice or roti.

Cooking Tips

• Make sure to dry the okra thoroughly before cutting to prevent it from becoming slimy.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can also add grated coconut or roasted peanuts to enhance the flavor and texture of the dish.

Storage and Serving

• Bindhi/bendakaya iguru is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.