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Andhra Special Bendakaya Royyalu | Easy Okra Prawns Curry | Godavari Style

Bendakaya Recipes | nonvegetarian

Ingredients

  • For roasting the okra
  • 2 tbsp oil
  • 150 gms tender okra (bendakaya), cut into 1 inch pieces
  • A little salt
  • 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

  1. 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.
  2. 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.
  3. Add 1 chopped medium onion and 2 chopped green chilies. Fry until the onions turn pink and translucent.
  4. 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.
  5. 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.
  6. 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.