If you are a fan like me, then this Bendakaya Pulusu is definitely for you. This Bendakaya curry is basically Andhra style spiced okra or bhindi gravy served with tamarind. It also has a strong or sour taste due to the tamarind in it. It is also one of the recipes that is naturally gluten-free and vegan since all the other ingredients in this dish are plant-based as well. I would say give the Indian curry a try and experience something unique compared to the usual okra dishes.If you want more then you can check this hindi recipes compilation.
What is Bunda Kayapurusu
“Bendakaya” means “okra or lady's finger (bhindi in Hindi)” in Telugu and “pulusu” is a classic tamarind stew or any sour stew from Andhra cuisine. Bendakaya Pulusu simply means okra or bhindi cooked in onion tomato spiced tamarind curry.
There are many variations of pulusu, which may include different vegetables, greens, or other ingredients cooked in the typical tamarind gravy. Apart from this Bendakaya curry, some other popular versions are pachi pulusu (more similar to rasam), onion pulusu, kakarkaya pulusu (made with bitter gourd), brinjal pulusu, sora kaya pulusu (made with gourd or lauki )etc. There are non-vegetarian versions of this dish as well.
While the second main ingredient in this dish can be changed, the original main ingredient in every purusu is tamarind or imli. That's why every purusu tastes sour. Since it is primarily a gravy dish, the best way to enjoy it is with some rice.
More information about this recipe
While many people may hate Bhindi, I recommend everyone to try Bendakaya Pulusu at least once. Then only you will know that okra and tamarind make a great combination and their flavors actually complement each other in this dish.
Bendakaya curry has a moderate amount of spice. But if you want the gravy to be spicier then you can always increase the quantity of green chilli and red chilli powder. Apart from this, the spices in curry are the common turmeric powder and coriander powder.
Since I always add some jaggery in my recipes where tamarind is one of the main ingredients, I did the same with this Bendakaya Pulusu. The sweetness of jaggery perfectly balances the sourness of tamarind. This makes the dish even more delicious. However, you can always skip adding jaggery.
As I said before, this Bendakaya curry tastes great with rice and some vadams (papads). The recipe is simple to make and doesn’t take much time to prepare.
Step-by-step guide
How to Make Bendakaya Pulusu
Prepare
1. First, take a tablespoon of tightly packed tamarind.
2. Soak tamarind in ½ cup hot water for 20 to 30 minutes.
3. Rinse the okra and dry with a clean kitchen towel. You can also spread them out on a plate or cotton kitchen napkin and let them dry naturally.
4. Now, cut the okra into 2 to 2.5 inch pieces. When cutting okra, cut off the crown and base tips and discard.
5. Prepare the tamarind pulp by squeezing the tamarind directly into the water. Set aside.
Making Bendakaya Pulusu
6. Heat 1.5 tablespoons of oil in a pan. Add ½ teaspoon mustard seeds and 8 to 10 methi seeds. Fry until the mustard seeds burst.
7. Then add 10 to 12 curry leaves and stir.
8. Now, add ⅓ cup of chopped onion.
9. Sauté until the onions turn translucent.
10. Then, add ⅓ cup of chopped tomatoes and 1 or 2 chopped green chillies. You can also use dry red chillies instead of green chillies. Crack the dry red chili peppers and remove the seeds and add them.
11. Mix well and fry until tomatoes become soft.
12. Then add okra slices.
13. Mix okra slices with remaining ingredients.
14. Add 1/4 tsp turmeric powder, 1 tsp red chilli powder and 1 tsp coriander powder.
15. Mix the spice powder with okra thoroughly.
Cooking Bendakaya Pulusu
16. Add 2 to 2.5 cups of water, depending on how thick or thin you want your Bendakaya curry to be.
17. Now, strain the tamarind pulp through a strainer directly into the pot.
18. Stir evenly.
19. Add salt to taste and stir. Cover the pot and cook over low heat until the okra is cooked. Check the okra several times when it is cooked. The okra just needs to be tender and cooked. Do not overcook the okra so that it becomes mushy.
20. The picture below shows cooked okra.
21. Now, add ½ teaspoon jaggery powder or as required. Mix again and cook the curry for a minute.
22. Turn off the heat and add 2 tablespoons of chopped coriander leaves. Stir.
23. Serve Bendakaya Pulusu hot with rice. You can also garnish the curry with coriander leaves while serving.
Expert Tips
- Make sure to rinse the okra well, then dry it with a clean kitchen towel or spread it out on a cotton kitchen napkin and let it dry naturally.
- When cutting the okra into pieces, be sure to cut off the top and base tips and discard them.
- You can even use dry red chili peppers instead of green chili peppers. If you do this, crack the red peppers, remove the seeds, and add them.
- You can make this Andhra style okra curry slightly thicker or thinner. Depending on the situation, add water accordingly.
- The Bhindi in this pulusu must be tender and cooked and not overcooked.
- If you like fresh coriander leaves, then you can also garnish the curry with some while serving.
More Bindi recipes to try!
curry recipes
Okra Recipe
gluten free recipes
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Bunda Kayapulusu
Bendakaya pulusu recipe is Andhra style okra curry with tamarind. Apparently Bendakaya curry is sour due to the use of tamarind.
Preparation time 20 minute
cooking time 30 minute
total time 50 minute
Prevent screen from dimming while making recipes
Preparation for Bendakaya Pulusu
Soak tamarind in 1/2 cup hot water for 20 to 30 minutes.
After 20 to 30 minutes, prepare the tamarind pulp by squeezing the tamarind into the water. Set aside.
While the tamarind is soaking, rinse the okra and dry it with a clean kitchen towel. You can also spread them out on a plate or cotton kitchen napkin and let them dry naturally.
Now cut the okra into 2 to 2.5 inch pieces. When slicing okra, thinly slice the crown and base tips and discard.
Also chop onions, tomatoes and green chillies.
Making Bendakaya Pulusu
Heat 1.5 tablespoons oil in a pan. Add 1/2 teaspoon mustard seeds and 8 to 10 methi seeds. Fry until the mustard seeds burst.
Then add 10 to 12 curry leaves and stir.
Now add 1/3 cup of chopped onion.
Sauté until the onions turn translucent.
Then add 1/3 cup of chopped tomatoes and chopped green chillies. You can also use dry red chillies instead of green chillies.
Mix well and sauté until tomatoes become soft.
Then add okra. Mix okra with remaining ingredients.
Add 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder and 1 teaspoon coriander powder.
Mix the spice powder with okra thoroughly.
Cooking Bendakaya Curry
Add 2 to 2.5 cups of water, depending on how thick or thin you want your Bendakaya pulusu to be.
Now strain the tamarind pulp through a strainer and add directly to the pot. Mix well.
Season with salt and stir. Cover the pot and cook over low heat until the okra is cooked. When the okra is cooked, be sure to check it a few times. The okra just needs to be tender and cooked. Do not overcook the okra so that it becomes mushy.
Now add 1/2 tsp jaggery powder or as required. Mix again and cook for one minute.
Turn off the flame and add 2 tablespoons of chopped coriander leaves. Stir.
Serve hot with rice.
nutrient content
Bunda Kayapulusu
Amount per serving
Calories 141 Calories from Fat 72
% Daily Value*
fat 8 grams12%
Saturated fat 1g6%
Polyunsaturated fat 1g
Monounsaturated fat 6g
sodium 569 mg25%
Potassium 388 mg11%
carbohydrate 18 grams6%
6 grams of fiber25%
8 grams of sugar9%
protein 3 grams6%
Vitamin A 1083IUtwenty two%
Vitamin B1 (Thiamine) 1 mg67%
Vitamin B2 (riboflavin) 1 mg59%
Vitamin B3 (niacin) 40 mg200%
Vitamin B6 1 mg50%
Vitamin C 95 mg115%
Vitamin E 3 mg20%
Vitamin K 30 micrograms29%
calcium 107 mg11%
Vitamin B9 (folic acid) 451 micrograms113%
iron 2 mg11%
magnesium 67 mg17%
phosphorus 81 mg8%
zinc 1 mg7%
*Percent Daily Values based on a 2,000 calorie diet.
The Bendakaya Pulusu recipe in this archive was first published in April 2016. Updated and republished in March 2024.
