Bagara Bendi

Name: Bagara Bendi
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g okra (washed well, fully dried, tops trimmed, slit lengthwise without cutting through); 2 pcs onion (medium, finely sliced); 3 tbsp peanuts (raw); 2 tbsp white sesame seeds; 2 tbsp desiccated coconut; 20 g tamarind (soaked in warm water); 0.5 cup water (for soaking tamarind); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 8 pcs curry leaves; 1 tsp ginger-garlic paste; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 tsp jaggery (optional but traditional for balance); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(58)

TASTE SCORE

8/10

Tender okra cooked in a nutty, tangy Hyderabadi-style masala made with peanuts, sesame, coconut, and tamarind. It is rich in flavor without feeling too heavy, and pairs beautifully with rice or roti.

PREP

20m

COOK

25m

SERVES

1 KATORI

223 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the okra and tamarind.
1.Wipe the okra completely dry after washing so it does not turn slimy while cooking.
2.Trim the tops and slit each okra lengthwise without cutting it into halves.
3.Soak the tamarind in warm water for 10 minutes, then squeeze and strain to make a smooth pulp.
TIPDry okra is the key to a clean, glossy sabzi with very little stickiness.
roast · ~5 min
Roast the masala ingredients.
1.Heat a dry pan over low heat.
2.Roast the peanuts until lightly colored and aromatic, about 2 to 3 minutes.
3.Add the sesame seeds and desiccated coconut and roast until fragrant, 1 to 2 minutes more.
4.Cool the mixture slightly.
TIPKeep the heat low so the sesame and coconut toast evenly without turning bitter.
mix · ~3 min
Grind the masala paste.
Blend the roasted peanuts, sesame seeds, desiccated coconut, tamarind pulp, red chili powder, coriander powder, turmeric powder, garam masala, jaggery, and a little water into a smooth, thick paste.
saute · ~6 min
Cook the okra lightly.
Heat 1 tbsp oil in a wide pan and sauté the okra over medium heat for 5 to 6 minutes until lightly blistered and half cooked. Remove and keep aside.
TIPDo not cover the pan here. Open cooking helps the okra stay less sticky.
temper · ~7 min
Make the tempering.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add mustard seeds and let them crackle.
3.Add cumin seeds, fenugreek seeds, and curry leaves and cook for a few seconds.
4.Add the sliced onion and cook until soft and lightly golden, 5 to 7 minutes.
saute · ~5 min
Cook the base masala.
Add the ginger-garlic paste and sauté for 1 minute until the raw smell fades. Add the ground masala paste and salt, then cook for 3 to 4 minutes, stirring often, until the oil begins to show at the edges.
simmer · ~8 min
Simmer the bagara bendi.
Add the sautéed okra and water, mix gently, and simmer uncovered over low heat for 6 to 8 minutes until the okra is tender and the masala coats it well.
TIPStir gently so the okra keeps its shape and the masala stays clinging to each piece.
garnish
Garnish with cilantro.
serve
Serve hot with rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the okra completely and let it air-dry a bit after washing to minimize sliminess.
2
Use a wide pan when sautéing the okra so it blisters instead of steaming.
3
Roast peanuts, sesame, and coconut only until aromatic; over-browning can make the masala bitter.
4
Grind the masala to a smooth, thick paste so it coats the slit okra evenly.
5
Cook the onion until lightly golden, not deeply browned, to keep the Hyderabadi gravy balanced.
6
Simmer uncovered on low heat so the sauce thickens and clings without making the okra mushy.
7
This dish often tastes even better after 20 to 30 minutes of resting, when the tamarind and nutty masala meld.