To start off producing the Bendekayi Puli Koddel Recipe, into a preheated pan, incorporate oil and okra or Bendekayi. Sprinkle salt to taste and stir well. Cover and cook the okras until soft and roasted. Stir from time to time to ensure even cooking of the Okra.
Now we will roast the masalas for the Bendekayi Puli Koddel.
Into a preheated pan, increase fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, dry crimson chillies, garlic and stir for 3 to 4 minutes until perfectly roasted.
At the time done, add the coconut and roast for an additional 2 minutes. Switch off the heat right after the coconut is light-weight golden in colour and permit it to great.
After the coconut cools down, add the roasted masala to a mixer grinder together with tamarind, jaggery, water and blend to make a sleek paste and maintain it aside.
Insert the ground masala into the pan with the roasted lady’s finger. Incorporate about 1/2 cup of h2o, salt to style and bring the Bendekayi Puli Koddel to a brisk boil. Boil for 4 to 5 minutes right up until the curry has thickened and attained the ideal consistency. At the time finished, switch off the gas.
*For the seasoning:
Warmth oil in a tadka pan. Include mustard seeds and let it to crackle. When the mustard seeds have crackled, insert asafoetida, dry crimson chillies and curry leaves. Switch off the warmth right after couple seconds and pour the seasoning more than the Bendekayi Puli Koddel. Give it a combine.
Transfer the Bendekayi Puli Koddel into a serving bowl and serve.
Serve the Bendekayi Puli Koddel Recipe alongside with Steamed Rice, Mangalorean Padengi Gassi and Elai Vadam for a comforting lunch.