Rayalaseema Special Bendkaya Bajji | Okra Curry | Bendakaya Pullagura | Vendakkai Recipe
Nothing to beat the authentic taste of recipes that are generated in villages. I am eager to share the recipe of Ladies' Finger Bajji. It tastes spicy, sour, tangy and goes very well with Rice, Jowar Roti, Ragi mudde or pudding.
I don't know why it is called a Bajji. May be because it is very soft and crumnles easily.The same recipe is made in Andhra Pradesh,Tamil Nadu, Karnataka regions, but with small changes.In Andhra, it is called as Pulla Koora, Sour Curry. I am making this in the Rayalaseema region style, so I am making it in a mud pan, to get that authentic taste.
In Rayalaseema, there are other recipes of Bajjis as well which are similar to thisbut I will share the recipes in my coming videos.
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Tips
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This Bajji needs more Oil, so that it doesn't stick to the pan and tastes good
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Do not overcook Onions and Tomatoes.They should be semi cooked, so that the Bajji will have the flavour of all these.
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Tender Ladies' Fingers or Okra are ideal to make these Bajjis. Remove the stickiness of Okra by frying them on a high flame.
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Add water only when the Okra are properly fried. Cook them till they become soft. Make it semi liquid form, so that you can mix it easily. It should not be thick like Chutney. Add Ghee to it.
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Bajji will be sour, add Salt and Chilli powder accordingly, to make it tasty.
Rayalaseema Special Bendkaya Bajji | Okra Curry | Bendakaya Pullagura | Vendakkai Recipe - Recipe Video
Rayalaseema Special Bendkaya Bajji | Okra Curry | Bendakaya Pullagura | Vendakkai Recipe
Prep Time 5 mins- Cook Time 20 mins
- Total Time 25 mins
Servings 5
Ingredients
- 3 tbsp Oil
- 10 Garlic
- 2 Onion
- 2 Tomato
- 1/2 tsp Turmeric
- Salt
- 8 Green Chilli
- 50 gm Tamarind (soaked)
- 300 ml Water
- 300 Okra (1 inch)
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Seasoning
- 1 tbsp Oil
- 1 tsp Mustard
- 4 Red Chilli
- 2 Cury Leaves
Instructions
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Heat some oil, fry Garlic, and chopped Onions, and leave it on fire for 1 minute.
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Add chopped Tomato, Turmeric, Salt and fry it till the Tomato becomes soft.
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Add Ladies' Finger pieces and leave it on the fire till it losses its stickiness.
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After the Ladies Finger losses, its stickiness adds Green Chilies, Tamarind pulp, Water and cook it on a medium flame.
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Remove from the fire and mash them coarsely.
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Heat Oil and add Mustard, Red Chilli, Curry Leaves. Add this seasoning to the Bajji mixture.
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This Ladies Finger Bajji is ideally eaten with Rice, Jowar Roti, and Ragi Mudde.
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