Bendakaya Menthikura.

Ladys finger is chopped and cooked in tempered oil along with fenugreek leaves. Tamarind extract and green chiles is coarsely ground and added to the fried ladys finger. Serve bhindi with fenugreek leaves over plain steamed rice.Makes: around 2 Servings of Bhindi with Fenugreek Leaves.

Ingredients:

Ladys Finger 2 CupsFenugreek Leaves 1/2 Cup PackedTamarind 2 inch PieceGreen Chiles 1 2Salt to taste

Talimpu:

Mustard Seeds 1/4 tspCumin Seeds 1/4 tspUrad Dal 1/4 tspAsafoetida a Big PinchCurry Leaves 5Oil 2 tsps

Method of preparation:

Wash and pat dry bhindi / ladys finger.Remove ends and chop bhindi into big pieces.Remove stems, separate fenugreek leaves and wash them under fresh water.Remove stems, wash and roughly chop green chiles.Soak tamarind in few tablespoons of hot water for couple of minutes and extract all the thick juice.Grind tamarind extract, green chiles and salt into coarse paste.

Heat oil in a pan, add all talimpu ingredients in order.When mustard seeds start spluttering, add chopped bhindi.Fry the ladys finger till it turns little soft.Stir in fenugreek leaves and fry till bhindi turns golden brown around the edges.Stir in the ground tamarind green chiles paste and salt.Lightly mash the mixture while coating all the ladys finger.Remove from heat and serve bhindi with fenugreek leaves over plain steamed rice.Notes: Make sure ladys finger is cooked well before removing from heat.

Suggestions: If bhindi is not cooked properly, cook covered for few minutes until done. Adjust tamarind and green chiles according to your preference.Variations: Check other recipes of ladys finger here. Other Names: Bhindi with Fenugreek Leaves, Bendakaya Menthikura.