Mangalorean Style Bhindi Sambar Recipe

Tasty and easy to make, Bendekayi Koddel/Bolu Huli is a delicious Mangalorean Style Sambar that you can serve with Steamed Rice and Sweet Corn Poriyal. You can also pack it in your Lunch Box.

Ingredients

• 25 Bhindi (Lady Finger/Okra), cut to about an inch

• 1 cup Arhar dal (Split Toor Dal), cooked till soft

• 1/4 teaspoon Turmeric powder (Haldi)

• 2 Green Chillies, slit (adjust)

• Tamarind, gooseberry sized

• 2 teaspoon Jaggery

• 2 teaspoons Rasam Powder

• Salt, to taste

• 1-1/2 tablespoons Coconut Oil

• 1 teaspoon Mustard seeds (Rai/ Kadugu)

• 1 teaspoon Cumin seeds (Jeera)

• 1 pinch Asafoetida (hing)

• Curry leaves, a few

Method:

1. To begin making the Bendekayi Koddel/Bolu Huli or Mangalorean Style Bhindi Sambar Recipe, firstly keep everything ready with all the ingredients required.

2. In a heavy-bottomed pan, heat a tablespoon of coconut oil and roast the bhindi till all the sliminess disappears and the pieces appear crisp.

3. In a saucepan, add tamarind water, slit green chillies and haldi. Add the roasted bhindi/bendekayi to it. Boil them till lady’s fingers are cooked well.

4. Once the mixture seethed and bhindi are tender, add cooked toor dal, salt, jaggery, rasam powder and adequate water to it. Boil well on low flame.

5. The next step is to temper the dal. Heat a tadka pan with coconut oil. Add mustard seeds and allow it to crackle.

6. Add cumin and cook it for about 10 seconds. After 10 seconds, add hing, curry leaves and saute on low flame for about 30 seconds. Make sure that you don’t burn them. Once it is ready, pour it over the sambar and give it a mix. It is ready to be served.

7. Serve Bendekayi Koddel along with Steamed Rice and Sweet Corn Poriyal for a weekday lunch with your family or pack it in their lunch box.