BHENDI/OKRA MASALA - BENDAKAYALA KURA

Bhendi/Okra (బెండకాయలు) is relished by many but is also hated by many due to its mucilaginous (sticky, జిగట ) trait. Some believe it is good for brain. But cooking bhendi with any sour substances or vegetables reduces it's stickiness. Usually it is combined with either tomato or curds or tamarind. Bhendi masala is made combining it with tomato. Tomato adds nice tanginess to the bhendi.

Nutrition:

Okra is an excellent source of vit K and manganese. It also is a good source of vit C, vit B9, vit A and Calcium.

Ingredients:

15 Bhendi (బెండకాయలు) cut in to 1 inch long pieces
1 small onion cut in to small pieces                            

1 small tomato cut in to small pieces                                              
1tsp ginger paste
1 tsp oil
4 curry leaves
1/2 tsp mustard seeds
1/2 tsp Cumin seeds
A pinch of Hing
1tsp red chiily powder
1/2 tsp garam masala powder
1/4 cup of coriander cut into pieces
Salt

Method:

1. Heat oil in a pan, add mustard seeds, when they start to spurt, add cumin seeds, hing and curry leaves
2. Add onion and cook for a minute, add tomato pieces and after a minute of cooking add bhendi pieces
3. Cover the pan and cook for 10 minutes on low flame, mix once and cook for a couple of minutes more. Once the bhendi is well cooked add red chilly powder and garam masala powder, mix and let it stand on low flame for a minute
4. Add coriander, mix and turn the stove off.
5. Serve hot with rice or chapati