Bendekai Huli

Time and servings

Prep time	10 min
Cook time	20 min
Total time	30 min
Serves	3 servings

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Ingredients

• 1½ cup tamarind extract
• large piece jaggery / gud
• 3 green chilli (slit)
• ¼ tsp turmeric / haldi
• few curry leaves
• 1 tsp salt
• 10 bhindi / okra (chopped)
• 1½ cup toor dal (cooked)
• ½ cup water
• 2 tbsp coriander leaves (finely chopped)

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for tempering:

• 2 tsp oil
• 1 tsp mustard / rai
• 1 tsp urad dal
• pinch of hing / asafoetida
• 1 dried red chilli
• few curry leaves

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Instructions

1. firstly, in a large kadai take 1½ cup tamarind extract, large piece jaggery, 3 green chilli, ¼ tsp turmeric, few curry leaves and 1 tsp salt.
2. get the tamarind water to boil.
3. now add 10 bhindi and mix well.
4. cover and boil for 10 minutes or till bhindi gets cooked well.
5. further add 1½ cup toor dal and ½ cup water adjusting consistency.
6. boil for 3 minutes or till the consistency is achieved.
7. now prepare the tempering by heating 2 tsp oil in small kadai.
8. add in 1 tsp mustard, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves. allow to splutter.
9. pour the tempering over sambar and add 2 tbsp coriander leaves.
10. finally, give a good mix and serve bendekai huli / bhindi sambar with hot steamed rice.

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Step-by-step

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Video

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Notes

• firstly, use tender bhindi for more juicy sambar.
• also, add sambar powder as a variation instead of green chilli.
• additionally, cook bhindi well before adding dal.
• finally, bendekai huli / bhindi sambar taste great when prepared slightly sweet and spicy.