This is one more tasty curry of Bhindi.....this is little different from North Indian Bhindi Masala....it's totally infused with Andhra flavours....it's an age old recipe from my grand mother, I cook Bendakaya Pulusu/Bhindi In tamarind sauce and Bendakaya Vepudu/Bhindi fry, these two curries only go with rice, but this curry will go well with both rice and roti.....when I was young, I'm not much into this, as it is not as crunchy as Bhindi Fry.....now I simply love this curry.......tastes do change as we grow(he..he..as we cook!!!).
- 1lb.Bendakaya/bhindi(cleaned, cut in 1''pieces).
- 2tsp.shredded coconut, 1/2tsp.dhania powder, 1tsp.red chilli powder, 1/4tsp.jeera, 1/4 medium onion. Grind all these ingredients to a coarse paste by adding little water(onion should be very coarse, not smooth paste).
- 4tsp.oil, 1/2tsp.mustard and jeera each, 1spring curry leaves.
- Heat oil in a pan, once it's hot add mustard and jeera, once they start to splutter, add curry leaves, bhindi pieces, turmeric, mix well, cover and cook on medium heat, cook covered till little soft, now remove the lid, add salt and continue frying on medium heat until bhindi is totally cooked and crunchy, now add the ground paste to bhindi pieces, mix well, increase the flame to medium high, stir continiously to avoid sticking at the bottom(coconut has the tendency of sticking fast)and cook till the raw smell of the paste is gone and the masala is totally dry and well coated to bhindis........serve it with steamed rice or roties.
Tip: Salt should not be added in the starting, as salt leaves water and makes bhindi soggy and gooey, so it's better to add once the bindi is 1/4done.