Main ingredients: lady’s fingers (bendakayalu) and tamarind.

Cook time: 25 minutes.

Serves: 3-4.


  1. ¼ kg lady’s fingers (wash and cut into 1” pieces).
  2. 2 medium onions (chopped).
  3. 2 green chilies (chopped).
  4. Small lemon sized tamarind (soak with sufficient water and extract the pulp).
  5. `1 pinch turmeric pwd.
  6. Salt to taste.
  7. 1 tsp red chilly pwd.
  8. 1 small piece jaggery.
  9. 2 tbsp s chopped fresh cilantro.
  10. 1 cup water.


  1. 1   tbsp oil.
  2. 1 tbsp mustard seeds/ rai/ aavaalu.
  3. 1 tsp cumin seeds/ jeera/ jeelakarra.
  4. 1 tsp split black gram (skin less)/ urad dal/ minapappu.
  5. 1 sprig curry leaves.

    Bendakaya Pulusu

    Bendakaya Pulusu


  1. Heat oil in a cooking vessel on medium flame.
  2. Add mustard seeds, cumin seeds, split black gram and let them splutter.
  3. Add curry leaves, chopped onion, green chilies, salt and turmeric pwd and saute for 2 minutes.
  4. Add lady’s finger bits and stir fry for 5-7 minutes or till the pieces turn to light golden hue.
  5. Add red chili and chopped fresh cilantro and mix.
  6. Add tamarind pulp and water and jaggery and mix.
  7. Cover with lid. Reduce flame and simmer for 5-7 minutes or till the curry reaches to required gravy consistency.
    Bendakaya Pulusu (Lady's finger recipe)

    Bendakaya Pulusu (Lady’s finger recipe)










Serve hot with rice.