Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry
A vegetarian Mangalorean recipe with bhindi (lady finger/okra) - cut into 1 inch, salt - to taste, teaspoons sunflower oil. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making the Bendekayi Puli Koddel Recipe, into a preheated pan, add oil and okra or Bendekayi
bhindi (lady finger/okra) - cut into 1 inch(200 grams) - 2
Sprinkle salt to taste and stir well
salt - to taste - 3
Cover and cook the okras till soft and roasted
- 4
Stir occasionally to ensure even cooking of the Okra
- 5
Now we will roast the masalas for the Bendekayi Puli Koddel
- 6
Into a preheated pan, add fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, dry red chillies, garlic and stir for 3 to 4 minutes until well roasted
bhindi (lady finger/okra) - cut into 1 inch(200 grams)methi seeds (fenugreek seeds)(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)dry red chillies(6)coriander (dhania) seeds(2 teaspoon)tablespoons sesame seeds (til seeds)(2)teaspoons rice(2)cloves garlic(4)mustard seeds(1/2 teaspoon)dry red chillies(2) - 7
Once done, add the coconut and roast for another 2 minutes
fresh coconut - grated(1/2 cup) - 8
Turn off the heat after the coconut is light golden in color and allow it to cool
fresh coconut - grated(1/2 cup) - 9
Once the coconut cools down, add the roasted masala to a mixer grinder along with tamarind, jaggery, water and blend to make a smooth paste and keep it aside
fresh coconut - grated(1/2 cup)tamarind water(30 grams)tablespoons jaggery(2)water(1/2 cup) - 10
Add the ground masala into the pan with the roasted lady's finger
bhindi (lady finger/okra) - cut into 1 inch(200 grams) - 11
Add about 1/2 cup of water, salt to taste and bring the Bendekayi Puli Koddel to a brisk boil
salt - to tastetamarind water(30 grams)water(1/2 cup) - 12
Boil for 4 to 5 minutes until the curry has thickened and reached the desired consistency
sprig curry leaves(2) - 13
Once done, switch off the gas
- 14
*For the seasoning:Heat oil in a tadka pan
- 15
Add mustard seeds and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)coriander (dhania) seeds(2 teaspoon)tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon) - 16
Once the mustard seeds have crackled, add asafoetida, dry red chillies and curry leaves
methi seeds (fenugreek seeds)(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)dry red chillies(6)coriander (dhania) seeds(2 teaspoon)tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)ssp asafoetida (hing)(1/4 teaspoon)dry red chillies(2)sprig curry leaves(2) - 17
Turn off the heat after few seconds and pour the seasoning over the Bendekayi Puli Koddel
- 18
Give it a mix
- 19
Transfer the Bendekayi Puli Koddel into a serving bowl and serve
bhindi (lady finger/okra) - cut into 1 inch(200 grams) - 20
Serve the Bendekayi Puli Koddel Recipe along with Steamed Rice, Mangalorean Padengi Gassi and Elai Vadam for a comforting lunch
teaspoons rice(2)
Rate this recipe
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Bendekayi Puli Koddel Recipe - Lady Finger In Coconut Tamarind Curry
A vegetarian Mangalorean recipe with bhindi (lady finger/okra) - cut into 1 inch, salt - to taste, teaspoons sunflower oil. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making the Bendekayi Puli Koddel Recipe, into a preheated pan, add oil and okra or Bendekayi
bhindi (lady finger/okra) - cut into 1 inch(200 grams) - 2
Sprinkle salt to taste and stir well
salt - to taste - 3
Cover and cook the okras till soft and roasted
- 4
Stir occasionally to ensure even cooking of the Okra
- 5
Now we will roast the masalas for the Bendekayi Puli Koddel
- 6
Into a preheated pan, add fenugreek seeds, cumin seeds, coriander seeds, sesame seeds, rice grains, dry red chillies, garlic and stir for 3 to 4 minutes until well roasted
bhindi (lady finger/okra) - cut into 1 inch(200 grams)methi seeds (fenugreek seeds)(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)dry red chillies(6)coriander (dhania) seeds(2 teaspoon)tablespoons sesame seeds (til seeds)(2)teaspoons rice(2)cloves garlic(4)mustard seeds(1/2 teaspoon)dry red chillies(2) - 7
Once done, add the coconut and roast for another 2 minutes
fresh coconut - grated(1/2 cup) - 8
Turn off the heat after the coconut is light golden in color and allow it to cool
fresh coconut - grated(1/2 cup) - 9
Once the coconut cools down, add the roasted masala to a mixer grinder along with tamarind, jaggery, water and blend to make a smooth paste and keep it aside
fresh coconut - grated(1/2 cup)tamarind water(30 grams)tablespoons jaggery(2)water(1/2 cup) - 10
Add the ground masala into the pan with the roasted lady's finger
bhindi (lady finger/okra) - cut into 1 inch(200 grams) - 11
Add about 1/2 cup of water, salt to taste and bring the Bendekayi Puli Koddel to a brisk boil
salt - to tastetamarind water(30 grams)water(1/2 cup) - 12
Boil for 4 to 5 minutes until the curry has thickened and reached the desired consistency
sprig curry leaves(2) - 13
Once done, switch off the gas
- 14
*For the seasoning:Heat oil in a tadka pan
- 15
Add mustard seeds and allow it to crackle
methi seeds (fenugreek seeds)(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)coriander (dhania) seeds(2 teaspoon)tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon) - 16
Once the mustard seeds have crackled, add asafoetida, dry red chillies and curry leaves
methi seeds (fenugreek seeds)(1/2 teaspoon)cumin (jeera) seeds(1 teaspoon)dry red chillies(6)coriander (dhania) seeds(2 teaspoon)tablespoons sesame seeds (til seeds)(2)mustard seeds(1/2 teaspoon)ssp asafoetida (hing)(1/4 teaspoon)dry red chillies(2)sprig curry leaves(2) - 17
Turn off the heat after few seconds and pour the seasoning over the Bendekayi Puli Koddel
- 18
Give it a mix
- 19
Transfer the Bendekayi Puli Koddel into a serving bowl and serve
bhindi (lady finger/okra) - cut into 1 inch(200 grams) - 20
Serve the Bendekayi Puli Koddel Recipe along with Steamed Rice, Mangalorean Padengi Gassi and Elai Vadam for a comforting lunch
teaspoons rice(2)
Rate this recipe
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