300 to 350gramsokra / bhindior 1/2 lbs okra/bhindi
1tbspoil to fry the bendekai
3/4cupmoong dal/split green gram
around 5.5 cupsof waterdepends on the consistency of the rasam
inmedium lemon size tamarind soakedwater
3/4tbsprock salt or salt to taste
1/4tspturmeric powder
10curry leaves
1 to 2tspjaggery
1 to2 tbspchopped coriander leaves/cilantro
For grinding:
1/2cupfresh grated coconut
around 6 green chillies
1tspjeera/cumin seeds
For seasoning:
1tspoil
pinchof hing
1/4tspmustard seeds
1/2tspjeera / cumin seeds
1/4tspjeera powder
1/8tsppepper powder
Instructions
Wash and dry the bendekai/bendi. then cut into 1 inch long pieces as shown
Wash the dal thoroughly and cook the hesaru bele/ moong dal in a pan on medium heat with 3 cups of water.
Grind coconut, jeera, chillies along with some water to a fine paste. Keep it ready.
To fry the bendekai/bhindi:
Heat a tbsp oil in another pan, once the oil is hot add cut okra/bendekai. Fry the bendekai until it is cooked.
Once the bele/dal starts to boil reduce the heat to avoid the overflow, and let it cook. Make sure to mix it once in a while .
Once the dals are cooked well add fried bhindi, ground masala, turmeric powder, and add tamarind extract. Add water to the soaked tamarind and extract all the pulp. Add salt and mix it well
Add water if needed, also add curry leaves, and jaggery. Let it boil medium low or low heat for 5 to 6 minutes. Mix it in between
After around 6 minutes- Add chopped coriander leaves, mix it and then turn off the heat.
For seasoning:
Heat the oil in a ladle, once hot add mustard seeds, hing
After the mustard seeds pop, add jeera, fry it for few seconds, then add jeera powder and pepper powder.
Turn off the heat and add the seasoning to the bendekai saaru . Mix it and serve with rice or as soup.
Notes
If you want to pressure cook the dal make sure to turn off the heat after 1 whistle.