Bendakaya Menthikura.

Ladys finger is chopped and

cooked in tempered oil along with
fenugreek leaves. Tamarind
extract and green chiles is
coarsely ground and added to the
fried ladys finger. Serve bhindi
with fenugreek leaves over plain
steamed rice.
Makes: around 2 Servings of Bhindi
with Fenugreek Leaves.
Ingredients:
Ladys Finger 2 Cups
Fenugreek Leaves 1/2 Cup Packed
Tamarind 2 inch Piece
Green Chiles 1 2
Salt to taste

Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and pat dry bhindi / ladys
finger.
Remove ends and chop bhindi into
big pieces.
Remove stems, separate
fenugreek leaves and wash them
under fresh water.
Remove stems, wash and roughly
chop green chiles.

Soak tamarind in few tablespoons

of hot water for couple of minutes
and extract all the thick juice.
Grind tamarind extract, green
chiles and salt into coarse paste.
Heat oil in a pan, add all talimpu
ingredients in order.
When mustard seeds start
spluttering, add chopped bhindi.
Fry the ladys finger till it turns
little soft.
Stir in fenugreek leaves and fry till
bhindi turns golden brown around
the edges.
Stir in the ground tamarind green
chiles paste and salt.
Lightly mash the mixture while
coating all the ladys finger.

Remove from heat and serve

bhindi with fenugreek leaves over
plain steamed rice.
Notes: Make sure ladys finger is
cooked well before removing from
heat.
Suggestions: If bhindi is not
cooked properly, cook covered for
few minutes until done. Adjust
tamarind and green chiles
according to your preference.
Variations: Check other recipes of
ladys finger here.
Other Names: Bhindi with
Fenugreek Leaves, Bendakaya
Menthikura.