Okra Sambar is one of the kinds of dish you can prepare when you need something different and easy, filling that will pair up with steamed rice and a simple stir fry. It is an ideal lunch idea for a busy day. Okra is commonly called as ladies finger in English speaking countries. The scientific name is Abelmoschus esculentus.
Sambar is dense and more nutritious as it has the goodness of lentils and vegetables in it.
Bendekayi is ideal to make as a crispy fry. My family loves all kinds of okra fry. This sambar is one of the lesser made items. But, believe me, it is tasty and a winner for those who like ladies finger.
Initially, soak the tur dal for sometime and cook it with a pinch of turmeric and oil. The bhendi should be washed and dried. There should be no trace of water in it, it turns slimy.
Here is an easy sambar recipe for a lazy day. Let us get to the recipe :
bendekayi sambar
Okra Sambar | Bendekayi Sambar | Ladies Finger Sambar
Ingredients :
- ½ cup tur dal
- ½ teaspoon oil
- ¼ teaspoon turmeric powder
- 2 cup water
- 1 teaspoon oil
- ¼ kg tender okra
- Marble size ball of tamarind
- 2 teaspoon sambar powder
- 2 tablespoon oil
- ½ teaspoon mustard
- ¼ teaspoon asafoetida
- ¼ teaspoon turmeric powder
- ¼ teaspoon fenugreek powder
- A few curry leaves
Method:
- Initially, begin the prep work by soaking the tur dal in water for ateast half an hour.
- Cut the washed okra into one inch pieces.
- Cook the lentil with a pinch of turmeric powder and oil.
- Saute the okra pieces in a teaspoon of oil for a couple of minutes. They should be cooked with a tinge on the edges. Put them aside.
- In a pan, add oil. Put mustard, asafoetida and turmeric powder. As it crackles, put the okra pieces to it and let it cook for a minute.
- Mix the lentil with a ladle, pour it into the pan. Put salt. Allow to cook for sometime.
- Extract the pulp from the tamarind.
- Put the tamarind extract along with sambar powder. Cook for two minutes, allow the flavours to blend on a low flame.
- Okra Sambar is ready to serve.
Take a tip:
- Choose a tender lady finger. Cut them into appropriate sizes.
- A little bit of jaggery lends a good taste.
- You may use ready sambar powder.
- Add a little bit of chilli powder if needed. The sambar should be flavoursome, a balance of sour, spicy, hot and a little sweetness if needed.
A few other recipes with okra are :
okra with tomatoes / bhindi tamatar ki sabzi
Bharli bhendi / stuffed okra
Print Recipe
Bendekayi Sambar
Equipment
- 1 pan
- 1 ladle
- 1 lid
- 1 pressure cooker with pan
Ingredients
- ½ cup tur dal
- ½ teaspoon oil
- ¼ teaspoon turmeric powder
- 2 cup water
- 1 teaspoon oil
- ¼ kg tender okra
- Marble size ball of tamarind
- 2 teaspoon sambar powder
- 2 tablespoon oil
- ½ teaspoon mustard
- ¼ teaspoon asafoetida
- ¼ teaspoon turmeric powder
- ¼ teaspoon fenugreek powder
- A few curry leaves
Instructions
- Initially, begin the prep work by soaking the tur dal in water for ateast half an hour.
- Cut the washed okra into one inch pieces.
- Cook the lentil with a pinch of turmeric powder and oil.
- Saute the okra pieces in a teaspoon of oil for a couple of minutes. They should be cooked with a tinge on the edges. Put them aside.
- In a pan, add oil. Put mustard, asafoetida and turmeric powder. As it crackles, put the okra pieces to it and let it cook for a minute.
- Mix the lentil with a ladle, pour it into the pan. Put salt. Allow to cook for sometime.
- Extract the pulp from the tamarind.
- Put the tamarind extract along with sambar powder. Cook for two minutes, allow the flavours to blend on a low flame.
- Okra Sambar is ready to serve.
Notes
A little bit of jaggery lends a good taste.
Add a little bit of chilli powder if needed. The sambar should be flavoursome, a balance of sour, spicy, hot and a little sweetness if needed.
Pin it for later :
bendekayi sambar
If you ever make Okra Sambar , take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.
