20 September, 2018

Bendekayi huli | Ladies finger sambar |

ಬೆಂಡೇಕಾಯಿ ಹುಳಿ | ಬೆಂಡೇಕಾಯಿ ಸಾಂಬಾರ್ |

This ladies finger sambar or bendekayi huli is almost everyone’s most favourite dish as much as I know, and why not ! it has to be because this is such an aromatic sambar or huli which invites and tempts people with its aroma.

One of the flavorful, aromatic ladies finger/bhindi/bendekayi preparation, which we always like to relish with hot steaming rice.

The word ‘huli’ translates to dal or sambar. It is prepared very often in our households. I personally like this huli very much. This huli or any other type of huli for that matter is spiced up with a particular type of home made spice and herbs powder ie…. huli Pudi/sambar powder.

Actually whenever we make this huli, we make fresh sambar powder in small quantity, which is enough for one time use. So the overall taste, aroma, fragrance etc will be fresh and the huli tastes yum yum. The below mentioned quantity is enough to serve 2 to 3 people.

Following the same procedure, we can make Capsicum huli, Brinjal huli, Onion huli etc.

Ingredients : measuring cup used – 250 ml

Cooked Pigeon peas/toor dal/togari bele – 3/4 cup
Ladies finger/bhindi/bendekayi – 2 cups
Water – 2 to 2&1/2 cup
Oil – 1/2 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 2 strings
Tamarind pulp (thick) – 3 tbsp
huli Pudi/sambar powder – 2 to 3 tbsp (adjust)
Turmeric powder – 3/4 tsp
Red chilli powder – 1/4 tsp (which is less hot and gives out good color)
Salt – to taste (I have put almost 1 tbsp)
Ghee – 1 tbsp (I put this much, you can adjust as per taste)

PROCEDURE :

Heat oil in a pan, add in mustard seeds and curry leaves, when it splutters, add in bhindi/bendekayi and fry continuously for couple of minutes on high flame

Turn the fire to low and add in the thick tamarind pulp mixed with 1 cup of water, stir well, keep the fire to medium, cover and allow it to get cooked till little soft