Bendekayi Kayirasa/Lady s finger curry is a type of curry or sambar prepared using some combination of spices and coconut.

Prep time: 10 mins

Cooking time: 15 mins

Total time: 25 mins

Course: lunch/dinner

Cuisine: South Indian

Servings: 4

Authors: Bhavya

Ingredients:

• 2 cups chopped Ladies finger
• 1 TSP Tamarind
• 1-2 TBSP jaggery
• Salt as per taste
• 2 TSP Coconut oil or any other vegetable oil
• 1 TSP urad dal (Black gram)
• 4-5 dry red chillies (Byadagi or Kashmiri)
• 1 cup of grated coconut

Preparation:

• Wash and dry the lady s finger and cut into pieces as shown in the picture.                                                  
• In a steel vessel add one cup of water, jaggery, tamarind and let it boil for 5 min on a medium low flame.
• Now add the lady s finger pieces and let it cook for 5 to 10 minutes.                                                                  
• Meanwhile, in another pan take 2 TSP of coconut oil and heat. Now add 1 TSP urad dal and fry until slightly golden brown, and then add dry red chillies and fry a little more until you get an aroma or for about one minute.                                                                                                                                                    
• Now take this spice mixture with 1 cup of fresh or frozen coconut and grind to smooth paste. Now add this spices and coconut paste mixture to the cooked lady s finger and mix well.                      
• Let it boil in simmer for 2-4 minutes.
• Adjust the salt.
• Season with mustard and curry leaves.
• Serve hot with hot white or brown rice.                                                                                                                        

Notes:

1. Make sure that lady s fingers are dry after washing them, otherwise pieces will be sticky and the curry will become slimy.
2. Also note that always add the cut pieces to the water tamarind mixture, never add them directly to the water. Direct water without tamarind makes the lady s finger sticky.
3. One can always adjust the spiciness as per the individual preference.