MangaloreanSide DishVegetarian

Bendekayi Koddel/Bolu Huli Recipe - Mangalorean Style Bhindi Sambar Recipe

Name: Bendekayi Koddel/Bolu Huli Recipe - Mangalorean Style Bhindi Sambar Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: 25 bhindi (lady finger/okra) - cut to about an inch; 1 cup arhar dal (split toor dal) - cooked till soft; 1/4 teaspoon turmeric powder (haldi); 2 green chillies - slit (adjust); tamarind - gooseberry sized; 2 teaspoon jaggery; 2 teaspoons rasam powder; salt - to taste; 1 -/2 tablespoons coconut oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds (jeera); 1 pinch asafoetida (hing); curry leaves - a few

A vegetarian Mangalorean recipe with bhindi (lady finger/okra) - cut to about an inch, arhar dal (split toor dal) - cooked till soft, turmeric powder (haldi). Ready in 30 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

655kcal

Estimated Cost

₹325-475

Carbs88g

Protein46g

Fats13g

Servings Scaler

Instructions

16 steps

1
To begin making the Bendekayi Koddel/Bolu Huli or Mangalorean Style Bhindi Sambar Recipe, firstly keep everything ready with all the ingredients required
bhindi (lady finger/okra) - cut to about an inch(25)
2
In a heavy bottomed pan, heat a tablespoon coconut oil and roast the bhindi till all the sliminess disappears and the pieces appear crisp
bhindi (lady finger/okra) - cut to about an inch(25)arhar dal (split toor dal) - cooked till soft(1 cup)-/2 tablespoons coconut oil(1)
3
In a saucepan, add tamarind water, slit green chillies and haldi
green chillies - slit (adjust)(2)tamarind - gooseberry sized
4
Add the roasted bhindi/bendekayi to it
bhindi (lady finger/okra) - cut to about an inch(25)
5
Boil them till lady finger are cooked well
arhar dal (split toor dal) - cooked till soft(1 cup)
6
Once the mixture seethed and bhindi are tender, add cooked toor dal, salt, jaggery, rasam powder and adequate water to it
bhindi (lady finger/okra) - cut to about an inch(25)arhar dal (split toor dal) - cooked till soft(1 cup)turmeric powder (haldi)(1/4 teaspoon)jaggery(2 teaspoon)teaspoons rasam powder(2)salt - to taste
7
Boil well on low flame
8
The next step is to temper the dal
9
Heat a tadka pan with coconut oil
-/2 tablespoons coconut oil(1)
10
Add mustard seeds and allow it to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)
11
Add cumin and cook it for about 10 seconds
bhindi (lady finger/okra) - cut to about an inch(25)cumin seeds (jeera)(1 teaspoon)
12
After 10 seconds, add hing, curry leaves and saute on low flame for about 30 seconds
bhindi (lady finger/okra) - cut to about an inch(25)curry leaves - a few
13
Make sure that you dont burn them
14
Once it is ready, pour it over the sambar and give it a mix
15
It is ready to be served
16
Serve Bendekayi Koddel along with Steamed Rice and Sweet Corn Poriyal for a weekday lunch with your family or pack it in their lunch box

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Recipe Source: archanaskitchen.com

MangaloreanSide DishVegetarian

Bendekayi Koddel/Bolu Huli Recipe - Mangalorean Style Bhindi Sambar Recipe

A vegetarian Mangalorean recipe with bhindi (lady finger/okra) - cut to about an inch, arhar dal (split toor dal) - cooked till soft, turmeric powder (haldi). Ready in 30 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time30 min

Calories

655kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

88g(54%)

Protein

46g(28%)

Fats

13g(18%)

Interactive Servings Scaler

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Directions

16 steps

1
To begin making the Bendekayi Koddel/Bolu Huli or Mangalorean Style Bhindi Sambar Recipe, firstly keep everything ready with all the ingredients required
bhindi (lady finger/okra) - cut to about an inch(25)
2
In a heavy bottomed pan, heat a tablespoon coconut oil and roast the bhindi till all the sliminess disappears and the pieces appear crisp
bhindi (lady finger/okra) - cut to about an inch(25)arhar dal (split toor dal) - cooked till soft(1 cup)-/2 tablespoons coconut oil(1)
3
In a saucepan, add tamarind water, slit green chillies and haldi
green chillies - slit (adjust)(2)tamarind - gooseberry sized
4
Add the roasted bhindi/bendekayi to it
bhindi (lady finger/okra) - cut to about an inch(25)
5
Boil them till lady finger are cooked well
arhar dal (split toor dal) - cooked till soft(1 cup)
6
Once the mixture seethed and bhindi are tender, add cooked toor dal, salt, jaggery, rasam powder and adequate water to it
bhindi (lady finger/okra) - cut to about an inch(25)arhar dal (split toor dal) - cooked till soft(1 cup)turmeric powder (haldi)(1/4 teaspoon)jaggery(2 teaspoon)teaspoons rasam powder(2)salt - to taste
7
Boil well on low flame
8
The next step is to temper the dal
9
Heat a tadka pan with coconut oil
-/2 tablespoons coconut oil(1)
10
Add mustard seeds and allow it to crackle
mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)
11
Add cumin and cook it for about 10 seconds
bhindi (lady finger/okra) - cut to about an inch(25)cumin seeds (jeera)(1 teaspoon)
12
After 10 seconds, add hing, curry leaves and saute on low flame for about 30 seconds
bhindi (lady finger/okra) - cut to about an inch(25)curry leaves - a few
13
Make sure that you dont burn them
14
Once it is ready, pour it over the sambar and give it a mix
15
It is ready to be served
16
Serve Bendekayi Koddel along with Steamed Rice and Sweet Corn Poriyal for a weekday lunch with your family or pack it in their lunch box