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Bhende Puli


  • 1/2 kg ladyfingers / okra(chopped)
  • lemon size tamarind
  • 2 tsp jaggery
  • 1 onion (chopped)
  • 1 tomato (chopped)
  • 4 green chillis (slit)
  • 2tsp chilli powder
  • salt to taste
  • 2 cups water
  • 4 garlic cloves(with skin/crushed)
  • 1 tsp urad dal
  • 1 tsp mustard seeds
  • 7 to 8 curry leaves
  • 3 red chillies (dry)
  • 1 tbsp oil
  1. In a vessel put water and tamarind and jaggery, let them soak in water for few minutes.Squeeze the tamarind in the water and discard anything stringy.
  2. Place the vessel on medium flame and add onion, green chillies and tomato. When this comes to a boil add ladyfingers/okra and salt.
  3. Cover and cook till the ladyfingers are cooked. Add chilly powder and cook for few more minutes. Take off the flame.
  4. Prepare seasoning: Heat oil in a pan, when oil is hot add mustard seeds and urad dal. When mustard starts popping add curry leaves, garlic and red chillies. Stir for few seconds and pour the seasoning over the prepared Okra/ ladyfinger gravy.
  5. Serve hot with rice.


About Pavanesh D

Pavanesh D

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