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Thursday, May 30, 2013

Bendekai/Okra Sambar

Bendekai in sambar gives the 'best' taste.This is what u need:
Bendekai 1 lb
toor dal 1 cup
sambar powder
tomato -1 big
tamarind- big lemon size
Curry leaves- 1 string
2 pich turmeric powder
2 Tbspn oil
For tempering :
2 Tbspn oil
1tsp ghee
1/2 tspn mustard seeds
2 pinch asafoetida

Wash the okra ,dry them in kitchen towel and cut into  pieces .Take a wide pan,add 2 tbspn oil ,mustard seeds,when it pops add asafoetida then the okra.Fry the okra in medium flame for around 15 min stirring it frequently.I like my bendi to be non-sticky in sambar.The more u fry the less its sticky.

Pressure cook 1 cup toor dal with turmeric.Add the fried bendi,choppped tomato to dal.Add salt and bring it to boil,then the sambar powder ,tamarind extract .Boil the whole mixture to boil for 10 min.Heat the curry leaves in 1/2 tspn ghee and add it at last.Enjoy with rice or even roti.

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