Okra also known as ladyfinger, bhindi, bende .... belongs to the mallow family and is mainly grown in tropical, subtropical and warm temperate regions. Okra is low in calorie, fat free & a nutrient-dense veggie. Okra’s high levels of vitamin A, B and C, and traces of zinc and calcium, make it an ideal vegetable to eat during pregnancy. It also serves as a supplement for fiber and folic acid & is considered an ideal diabetic food. Bende puli munchi is a very simple & easy recipe. For those who have been in the search of an authentic Mangaluru style okra dish, then you really hit the target. The tanginess from the tamarind extract, the touch of sweetness from the jaggery and the unique texture of well cooked okra .... will definitely make you fall in love with this recipe. The recipe uses tamarind which is a great way to avoid slimy okras. Unlike most other recipes okra is not fried here, instead it’s cooked in tamarind water. This results in crisp yet tender and juicy pieces of okra in a tangy sauce. It's a refreshing recipe with very unique flavours and taste great with steamed rice.
Ingredients :
1/2 kg Okra/ Bende/ ladyfinger
1 medium size onion sliced fine
5-6 green chillies roughly chopped
1 tsp red chilli powder
big lemon size tamarind soaked in water and juice squeezed
1 tblsp jaggery (more if necessary)
2 - 3 cups water
salt to taste
1-2 tblsp oil
1 tsp mustard seeds
1 tsp urad dal
2 dry red bedagi chilli
2-3 crushed garlic
2 sprigs of curry leaves
Method :
1. Wash the okra. Wipe completely dry with a cotton kitchen towel. You can even wrap the washed okra in the towel for a couple of hours for all the water to get absorbed. Use a dry knife to top and tail the okra, and slice it diagonally ( approx 1 inch).
2. In a vessel heat the oil add mustard and urad dal and let splutter. Now add the crushed garlic, curry leaves and broken dry chillies. Stir for a few seconds then remove a spoonful of the seasoning and reserve it for garnishing.
3. To the vessel add the sliced onion and chopped green chillies and stir fry till they turn translucent.
4. Now add the ladyfinger, tamarind extract, jaggery, 2-3 cups water & salt. (cooking the okra in tamarind water removes all gooeyness )
5. Cover and cook till the okras are cooked. Add chilly powder and cook for few more minutes. Take off the flame.
6. Transfer to the serving dish and garnish with the reserved tempering.
7. Serve hot with rice and my crisp and golden fried prawns or mangalorean style prawns sukka.
1/2 kg Okra/ Bende/ ladyfinger
1 medium size onion sliced fine
5-6 green chillies roughly chopped
1 tsp red chilli powder
big lemon size tamarind soaked in water and juice squeezed
1 tblsp jaggery (more if necessary)
2 - 3 cups water
salt to taste
1-2 tblsp oil
1 tsp mustard seeds
1 tsp urad dal
2 dry red bedagi chilli
2-3 crushed garlic
2 sprigs of curry leaves
Method :
1. Wash the okra. Wipe completely dry with a cotton kitchen towel. You can even wrap the washed okra in the towel for a couple of hours for all the water to get absorbed. Use a dry knife to top and tail the okra, and slice it diagonally ( approx 1 inch).
2. In a vessel heat the oil add mustard and urad dal and let splutter. Now add the crushed garlic, curry leaves and broken dry chillies. Stir for a few seconds then remove a spoonful of the seasoning and reserve it for garnishing.
3. To the vessel add the sliced onion and chopped green chillies and stir fry till they turn translucent.
4. Now add the ladyfinger, tamarind extract, jaggery, 2-3 cups water & salt. (cooking the okra in tamarind water removes all gooeyness )
5. Cover and cook till the okras are cooked. Add chilly powder and cook for few more minutes. Take off the flame.
6. Transfer to the serving dish and garnish with the reserved tempering.
7. Serve hot with rice and my crisp and golden fried prawns or mangalorean style prawns sukka.
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