Bendakaya Chaaru/Okra in Wheat Flour Gravy

Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 4-5 Servings

Ingredients

100 Grams Okra(Bendi/Bendakaya); wash, discard the ends & chop into 1-inch pieces
1 Medium Sized Onion, finely chopped
1 Medium Sized Tomato, chopped
1 Lemon Sized Tamarind or add as needed, extract pulp
2 Tblspn Wheat Flour(Atta)
2 Tspn Red Chilli Powder
Salt to Taste
1/8 Tspn Turmeric Powder
1 Tspn Coriander(Dhania) Powder
Pinch of Fenugreek(Methi) Powder
1/4 Tspn Cumin(Jeera) Powder
1 Tspn Dry Coconut Powder
1 Tspn Gingergarlic Paste
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
1 Tblspn Coriander/Cilantro(Kothmir) Leaves, chopped
2 1/2 Cups + 1/4 Cup Water or add as needed
Few Curry Leaves (Karivepaku)
2 Tblspn Oil


Directions

• Heat oil in a sauce pot on a medium flame; add cumin seeds, mustard seeds, curry leaves & saute for a minute. 
• Now add chopped onion & fry until they turn translucent. 

• Add gingergarlic paste, red chilli powder, turmeric powder, salt & saute for another minute. Add chopped tomato, cilantro leaves & cook until they turn soft & mushy.

• Add chopped okras & saute for 3-5 minutes or until oil separates.

• Now add tamarind extract, 2 1/2 cups of water, coriander powder, dry coconut powder, cumin powder, methi powder & mix. Bring it to a boil.

• Meanwhile; in a bowl add 1/4th cup of water, 2 tablespoons of wheat flour & mix with a spoon to form a smooth paste without any lumps. Keep aside.

• Once it comes to a boil, add wheat flour paste by stirring continuously. 

• Cook on a medium-low flame for another 10-15 minutes or until okras turn soft & turn off the flame. 
• Serve hot with rice.