Bendekayi Puli Koddel Recipe: Lady Finger in Coconut Tamarind Curry
Welcome to the vibrant flavors of Mangalorean cuisine! This Bendekayi Puli Koddel, a delightful curry featuring lady finger (okra) enveloped in a rich coconut and tamarind sauce, is a perfect accompaniment to steamed rice or other Mangalorean delights. With a medley of roasted spices and fresh ingredients, this dish is sure to bring warmth and comfort to your table. Let’s dive into this savory journey!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 200 grams, cut into 1 inch |
| Salt | To taste |
| Sunflower Oil | 2 teaspoons |
| Fresh coconut (grated) | 1/2 cup |
| Methi seeds (Fenugreek seeds) | 1/2 teaspoon |
| Cumin (Jeera) seeds | 1 teaspoon |
| Dry red chillies | 6 |
| Coriander (Dhania) seeds | 2 teaspoons |
| Sesame seeds (Til seeds) | 2 tablespoons |
| Rice | 2 teaspoons |
| Garlic | 4 cloves |
| Tamarind water | 30 grams |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Jaggery | 2 tablespoons |
| Water | 1/2 cup |
| Sunflower oil (for seasoning) | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| SSP Asafoetida (Hing) | 1/4 teaspoon |
| Dry red chillies (for seasoning) | 2 |
| Curry leaves | 2 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 220 |
| Protein | 3g |
| Carbohydrates | 35g |
| Dietary Fiber | 5g |
| Sugars | 8g |
| Fat | 9g |
| Saturated Fat | 2g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Instructions
-
Cooking the Okra:
Begin by heating 2 teaspoons of sunflower oil in a preheated pan. Add the cut okra (bhindi) and sprinkle with salt to taste. Stir gently to coat the okra in oil and salt. Cover the pan and allow the okra to cook until it becomes soft and lightly roasted, stirring occasionally to ensure even cooking. -
-
Roasting the Masalas:
In another preheated pan, add the fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice, and dry red chillies. Sauté this mixture for about 3 to 4 minutes, stirring continuously until the spices are well roasted and fragrant. Then, add the garlic cloves and continue to stir for an additional minute. -
Adding Coconut:
Next, incorporate the grated coconut into the pan and roast for another 2 minutes until the coconut turns light golden brown. Remove the mixture from the heat and allow it to cool. -
Making the Masala Paste:
Once cooled, transfer the roasted spice mixture to a mixer grinder. Add the tamarind water, jaggery, and about 1/2 cup of water. Blend the ingredients into a smooth paste and set aside. -
Combining the Ingredients:
Add the prepared masala paste into the pan with the cooked okra. Stir well to combine, and then add additional water (about 1/2 cup) and salt to taste. Bring the Bendekayi Puli Koddel to a brisk boil and let it simmer for 4 to 5 minutes until the curry thickens to your desired consistency. -
Seasoning:
For the seasoning, heat 1 teaspoon of sunflower oil in a tadka (seasoning) pan. Once hot, add the mustard seeds and allow them to crackle. After the mustard seeds begin to pop, add the asafoetida, dry red chillies, and curry leaves, turning off the heat after a few seconds. Pour this fragrant seasoning over the Bendekayi Puli Koddel and mix gently. -
Serving:
Transfer the Bendekayi Puli Koddel into a serving bowl. This dish pairs beautifully with steamed rice, Mangalorean Padengi Gassi, and Elai Vadam, creating a comforting and flavorful meal that showcases the essence of Mangalorean cuisine.
Conclusion
Bendekayi Puli Koddel is more than just a dish; it’s a celebration of the unique flavors and culinary traditions of Mangalore. With its balance of spices, the sweetness of jaggery, and the tanginess of tamarind, this coconut-based curry will surely become a cherished addition to your culinary repertoire. Enjoy your cooking, and savor every bite!
