Bende Kayirasa | Bhindi Gravy Recipe | Rice side dish
Ingredients
- Lady's finger Bende kayi- 10 to 15 nos.
- Tamarind- Small lemon sized
- Jaggery- 4 to 5 tsp or Lemon sized
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
For Powdering
- Split bengal gram chana dal- 1 tsp
- Split black gram Urad dal- 2 tsp
- Fenugreek seeds - 1/2 tsp
- Red chillies- 2 to 3 no.
- Cooking oil- 1 tsp
For seasoning
- Cooking oil- 3 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil- 1/2 tsp
- Curry leaves- few
Instructions
Preparation
- Wash lady's fingers under running water and pat dry them. Chop dried lady's fingers in to 1/4 inch thick circles. Keep them aside.
- Soak tamarind in half cup of water, extract it's juice and discard the residue.
Method
- Heat a wok adding all the seasoning ingredients one by one in the order mentioned. As the mustard seeds crackle and splutter include chopped bhindi (lady's finger). Fry them for few minutes.
- Now mix in tamarind extract, jaggery and turmeric powder in to the roasted bhindi. Let it cook in simmer till soft.
- Heat a separate wok/kadai and dry roast split bengal gram, split black gram and fenugreek seeds one after the other till they turn slightly brown. Remove them and roast red chillies in a tsp of oil. When they puff up remove them too. Switch off the flame. Let all the spices to cool down and then powder them together finely. Keep it aside.
- When the bhindi turns soft, add the ground spice powder to it. Add salt as well. Combine them together with little water. Switch off once it is boiling.
- Sweet, sour and spicy bhindi gravy authentic to Udupi called bende kayirasa is ready. Relish it as side dish with rice.
Note
- Ensure the spices are evenly roasted. Do not get them burnt.
- You can increase red chillies to make the bhindi gravy more hot. What I prepare is mildly spiced.
- Do not chop lady's fingers in to big chunks.
- The gravy thickens once you add spice powder to it. So add water to get desired consistency.