Andhra cuisine

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Andhra cuisine

Andhra food is usually known for its spice quotient

Andhra cuisine offers food lovers a number of tasty delicacies, especially vegetarian recipes. It's spicy and it's hot.

Bendakaya Menthi Kura

Cooking okra the Andhra way

Navya Y V | Dec 3, 2012

Okra, the Andhra way

The Bendakaya Menthi Kura (Okra curry cooked with a dash of fenugreek seeds) finds its due place in almost all Andhra Brahmin households.

The recipe of which is as follows:

Spices, condiments and pulses needed:

Chana dal - 30-50 gms

Urad dal - 30-50 gm

Coriander seeds whole - 10 gm

Cumin seeds (optional) - 10 gm

Fenugreek seeds - 5-7 seeds in number (use the seeds sparsely as fenugreek adds a dash of bitterness)

Red chilies - 7-10 in number (or according to how spicy and hot you prefer the curry to taste)

Okra - 500-750gm

Additional ingredients

Tamarind - 5 gm

Salt - to taste

Turmeric - a pinch

Procedure

First cut the okra into dices. In the meantime, keep a pan with oil on the burner and allow to heat in gentle low flame. As soon as you feel the oil is hot enough put the diced okra in it. Add salt to taste followed by a pinch of turmeric and allow it to cook in its own juices for a while.

Meanwhile, take the mixture of all the pulses, spices and condiments and dry grind these ingredients into a powder. Don't make it too fine, let the mixture be a bit coarse. When the okra is cooked, add a little tamarind piece or its juice to it and then add the ground mixture. Stir all the ingredients with a wooden spatula or a ladle carefully for two minutes and allow the ingredients to settle down after you've switched the burner off.