So this post has been sitting in my drafts folder since over a month now. I tried this awesome Andhra Style Bendekai Kura recipe when I first got the Cook book from the local Library. The picture of the recipe was so mesmerising that I couldn’t help myself from making this amazing dish. While fried bhindi or Okra has a huge fan following in North India, it’s quite popular in other parts too.
The amazing blend of jaggery and tamarind leaves you wanting for more of this spicy fried Okra. A bit on the spicy and tangy side this dish is sure to give your taste buds a roller coaster ride. Make it any day and you are sure to please your loved ones.
Serves – 2 people
- 340 gms Okra (Cut into 1 inch pieces)
- 1 medium size onion (finely chopped)
- 2 green chillies (finely chopped)
- 2 dried red chillies
- 1 tbs mustard seeds
- 1 sprig curry leaves
- salt to taste
- 1 tsp jaggery (grated)
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 60 ml tamarind concentrate (tamarind soaked in water)
- 3 tbs vegetable oil
Cooking instructions – How to prepare Bendekai Kura
In a wok heat oil over medium heat. Add red chillies, mustard seeds, curry leaves and cook stirring until curry leaves are crisp, 2-3 minutes.
Add Okra, onion, green chillies and salt to wok and cook uncovered over medium heat stirring often. Cook for appx. 5-10 minutes until lightly golden. Always cook Okra uncovered else the the moisture makes the okra slimy.
In the meantime time dry roast cumin seeds and coriander seeds and grind them. You can also use ready made spices but freshly made spices lends an aromatic flavour to the recipe.
Now add grated Jaggery and freshly prepared cumin and coriander powder to the wok and cook over medium heat for 5 minutes.
Stir in tamarind water and reduce heat to low and cook uncovered until Okra is tender. Appx. 5-10 minutes.
Taste and adjust salt if required. Transfer to a serving dish and serve hot with chapatis or bread.