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Tuesday, August 5, 2008

Bendekayi Boluhuli

10 - 12 Small Ladies Fingers / Bendekayi / Bhindi / Okra
1 - 1.5 cups cooked Yellow lentils / Thogaribele / Toor dal
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small lemon sized Jaggary
Small grape sized Tamarind
Salt to taste
1/2 tsp Sambar / Rasam powder
2 - 3 Coriander leaves
1/2 tsp Mustard seeds
Pinch of Asafoetida powder/Hingu
5 - 6 Curry leaves
1 tsp Oil

Add tamarind, little bit of water in a bowl, smash it and keep it aside.
Chop ladies fingers into medium sized pieces(1/2 inch sized) and put it in a vessel/pan. Fry it for around 4-5 mins in medium flame to get rid of the stickiness of ladies finger.

Add turmeric powder, jaggary, tamarind water, salt, chilly powder, water and cook it well.
Once it is cooked, add cooked yellow lentils, sambar powder and bring it to boil. (You can cook yellow lentils(3-4 whistles in a cooker) and keep it in fridge, it won't be spoilt for 10 days.) Keep the boluhuli in low flame for about 2-3 mins and stir it properly. Add chopped coriander leaves and stir it.
Add mustard seeds and oil in a pan. Once it starts spluttering, add asafotida powder, keep it for few seconds. Add curry leaves and then add it to boluhuli. Mix well before serving. It goes well with rice.

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