Okra recipes- Okra curry/ladies finger curry/Bende Bol Koddel
Ingredients
- Okra/lady's finger- 25 to 30 no.
- Split pigeon peas-1/2 cup around 50gm
- Tamarind- Small lemon size
- Jaggery- Big lemon size
- Turmeric-1/2 teaspoon
- Green chillies- 2 no.
- Salt- 1 to 2 teaspoon or as per taste
Seasoning ingredients
- Cooking oil- 2 teaspoon
- Mustard seeds- 1 teaspoon
- Urad dal- 1 teaspoon
- Broken red chilly- 1 no.
- Curry leaves- 1 strand
Instructions
Preparation
- Wash and wipe dry the okras and then chop them in to medium sized pieces.
- Pressure cook toor dal/split pigeon peas till mushy. I cooked for 3 whistles and 5 minutes in simmer.
- Soak tamarind in water for about 15 minutes. Extract juice and discard the pulp.
Method
- Heat a cooking vessel adding tamarind extract and a cup of water. When it starts boiling add the chopped okra. Adding okras to boiling tamarind juice is mandatory, otherwise the okras will become sticky.
- Now add jaggery, turmeric powder,a strand of curry leaves, slit green chillies and a table spoon of salt. Let okras cook till soft.
- Once okras are soft, add mashed toor dal/ split pigeon peas. Add water as per the consistency required and bring it boil.
- Check for salt, if necessary add salt at this step. Add asafoetida and mix well. Switch off the flame.
- Now in a seasoning pan add 2 tbsp of cooking oil, mustard seeds, urad dal, broken red chilly and curry leaves. When mustard seeds splutter add the seasoning to okra curry.
- Okra curry/Bende bol koddel is ready to serve. It goes well with hot steamed rice.
Note
- If the okras get sticky, then the curry will not taste good. So make sure you add okras to boiling tamarind extract to avoid stickiness.
- This curry should not be of running consistency, so add water accordingly.
- Increase green chillies if you need more spiciness.