Bendakaya pulusu/ Bhindi stew with coconut milk

Bendakaya pulusu/ Bhindi stew with coconut milk

I am actually blogging after very long time. Approximate 4 weeks. Was busy with things at office and home. But nevertheless didn’t stop cooking and experimenting. Just didn’t get the time to post the blogs. I made this dish long back. 3 weeks ago i guess  . It tasted yummy. Bhindi stew is pretty famous dish in Andhra. The only twist I made to it was adding coconut milk. It did the magic . It came out soo creamy in taste we all couldn’t stop licking out fingers. I heavily relied on microwave while cooking this to reduce the amount of oil used in frying bhindi. You need not use microwave at all. I am explaining microwave recipe here . I had pre set menu for cooking vegetables and I used that. Alternatively you can microwave at 80% power.

INGREDIENTS :-

Bhindi /Bendakaya :- 1/2 kilo(Chopped into long pieces)

Tomatoes :- 4 big , ripen , chopped

Tamarind :- a small piece

Jaggery :- small piece

Curry leaves :- 4-5 crushed.

Coconut milk :- 1 cup

Mirch powder :- 1 teaspoon(Adjust)

Sambar powder :- 1 teaspoon (Adjust)

Salt :- as required

Oil :- 2-3 teaspoons in total

For tempering /Tadka /Seasoning

All the tempering (urad dal, jeera, mustard, chana dal) :- 1 teaspoon each

METHOD :-

1. In a microwave safe container take bhindi and a teaspoon of oil  and microwave at 80% for 4-5 minutes.
2. Mix bhindi well and microwave it again at 80% for 4-5 minutes. Keep aside .
3. Take tomatoes into microwave safe container and microwave them at 80% for 6 minutes.
4. Grind tomatoes into puree.
5. In a pan heat remaining oil add all the tempering and curry leaves. Add microwaved bhindi and let it cook for a minute or so.
6. Add pureed tomatoes, tamarind pulp, coconut milk ,jaggery , salt , mirch powder and sambar powder.
7. Mix it well and simmer it for 5 minutes or till the water evaporates properly leaving thick gravy behind.
8. Do not add extra water.