Andhra Special Bendakaya Royyalu | Easy Okra Prawns Curry | Godavari Style
Bendakaya Royyalu Curry Bendakaya Royyalu is a simple Andhra prawn curry made in homes across coastal Andhra, especially in the East and West Godavari districts. Bendakaya means okra (bhindi) and royyalu means prawns. Tender okra is roasted until slightly charred, then cooked with small prawns in a tangy tamarind and tomato gravy.
This homely okra prawn curry became hugely popular after Baahubali hero Prabhas mentioned it as his favourite recipe. The Godavari prawns curry is made with simple ingredients and only crushed garlic pods, no ginger garlic paste. The version made at my home is slightly different in texture, with a little more masala flavour from ginger garlic paste and coriander powder. Either way, this bendakaya royyalu curry is best enjoyed with steaming hot rice.
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Tips
Go easy on the onions:
Adding more onions makes the curry sweeter, so be mindful of how much onion you add to this okra prawns curry.
Use small river prawns:
Small river prawns enhance the taste of the curry and give it the true coastal Andhra flavour.
Roast the okra well:
Roasting the bendakaya until slightly charred keeps it from turning slimy in the gravy.
Godavari style option:
For the traditional Godavari districts style, skip the ginger garlic paste and add crushed garlic pods instead.
Cook until oil floats:
Letting the masala cook until oil floats at each stage gives the Andhra prawn curry its deep flavour.
Andhra Special Bendakaya Royyalu | Easy Okra Prawns Curry | Godavari Style - Recipe Video
Andhra Special Bendakaya Royyalu | Easy Okra Prawns Curry | Godavari Style
Ingredients
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For roasting the okra
- 2 tbsp oil
- 150 gms tender okra (bendakaya), cut into 1 inch pieces
- A little salt
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For the curry
- 5-6 tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 sprig curry leaves
- 2 dry red chilies
- 1 medium onion, chopped
- 2 green chilies, chopped
- 1 tbsp ginger garlic paste
- Salt to taste
- 1/4 tsp turmeric
- 1 tbsp coriander powder
- 1 - 1 1/4 tbsp chili powder
- 1/3 cup water
- 200 gms small prawns (royyalu)
- 3 ripe tomatoes, chopped
- 1/4 cup tamarind extract (from a lemon size ball of tamarind)
- 3/4 cup hot water
Instructions
- Heat 2 tbsp oil in a pan. Add 150 gms tender okra pieces and a little salt. Roast well until slightly charred. Remove the roasted bendakaya and keep aside.
- In the same pan, heat 5-6 tbsp oil. Add 1/2 tsp mustard and 1/4 tsp cumin. Allow to splutter. Add 1 sprig curry leaves and 2 dry chilies. Fry well.
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Add 1 chopped medium onion and 2 chopped green chilies. Fry until the onions turn pink and translucent.
- Add 1 tbsp ginger garlic paste, salt, 1/4 tsp turmeric, 1 tbsp coriander powder, 1 to 1 1/4 tbsp chili powder and 1/3 cup water. Saute well and cook until oil floats.
- Add 200 gms small prawns and 3 chopped ripe tomatoes. Saute well and cook until oil floats. Pour in 1/4 cup tamarind extract. Saute well and allow to boil.
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Add 3/4 cup hot water and cook until oil floats. Sprinkle chopped coriander and enjoy your Andhra Special Bendakaya Royyalu with steaming hot rice.
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