Bendakayi pulusu is on my fav dish , my grandpa used to make every Sunday especially for me because I like vegetables than meat and okra is my favorite vegetable…I can eat 365 days without any problem.

Ingredients:
½ lb Okra (Cut in two pieces each okra)
½ Cup onion and tomato paste
3/4 cup grated coconut
1 tsp cumin seeds
1 + 1/2 tsps fenugreek seeds
1/2 tsp mustard seeds
a pinch of asafoetida
1 tsp turmeric
2 tsp red chilli powder
1/2 bowl tamarind paste (or a marble size ball of tamarind soaked in water)
salt & jaggery to taste
Curry Leaves
2 tsp Sesame Seeds Powder
1/2 tsp Pulusu Podi
oil
Method:
Cut okra in two pieces (each). Toast a teaspoon of fenugreek seeds in a pan until aromatic. Grind along with coconut and cumin seeds into a smooth paste, adding water as required. Keep aside.
Heat oil in a pan and add onions and toast them till they become golden brown. Now Grind them with tomato and make a paste.
Heat oil in a pan; add mustard seeds, Cumin seeds, turmeric powder, curry leaves and asafoetida.Once the seeds begin to pop, add the Okra pieces and let it stay till they kind of fry. Now add tomato and onion paste and stir once. Add red chilli powder, sesame powder, pulusu podi, coconut powder tamarind paste and jaggery; Add little bit water and cover the pan. After some time add little bit Coriander powder and Mix well. Adjust seasoning. Bring to a boil on low heat. When the pulusu becomes bit thick garnish with coriander leaves.
Bendakayi Pulusu goes really well with vegetable pulav