To start making Bendekayi Koddel/Bolu Huli or Mangalorean Style Bhindi Sambar recipe, first prepare all the required ingredients.
In a heavy-bottomed pan, heat a tablespoon of coconut oil and toast the roti until all the slime disappears and the pieces become crispy.
In a pan add tamarind water, chopped green chillies and haldi. Add roasted bhindi/bendekayi to it. Cook them until the finger cakes are cooked through.
Once the mixture boils and the Bhindi becomes soft, add cooked dal, salt, jaggery, rasam powder and enough water. Bring to a boil over low heat.
The next step is to temper the dal. Heat a tadka pan with coconut oil. Add mustard seeds and let it crackle.
Add cumin and cook for about 10 seconds. After 10 seconds, add hing and curry leaves and sauté over low heat for about 30 seconds. Make sure not to burn them. Once ready, pour it over the sambar and mix. Ready to serve.
Enjoy with Bendekayi Koddel steamed rice and Sweet polenta Make it a weekday lunch with the family or pack it into their lunch boxes.
