20 September, 2018
LADIES FINGER/BHINDI DAL/BENDEKAYI HULI
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. The main thing used in this huli is the masala 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 yumm. 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 :
- 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 tsp (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
- Mean while in a small bowl take the huli Pudi/sambar powder, red chilli powder & turmeric powder, stir them in 1/2 cup of water
- Once the bhindi/bendekayi is soft, Put salt, cooked toor dal/togari bele and the stirred masala powder mix and also 1/2 to 1 cup of water as well
- Combine everything well while boiling, remove from the fire once it is well boiled
- Put the ghee, cover and let it sit for 5 minutes
- Serve hot with steaming rice
