Ingredients:

• Onion – 1/4 of a medium sized onion
• Ginger paste – 1 tsp
• Bendakaya | Okra – 5 to 6
• Tomato – 1
• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Methi seeds – 1 tsp
• Urad dal – 1 tsp
• Hing – 1/2 tsp
• Red chili powder – 2 tsps
• Green chilly – 1
• Jaggery – 1 small piece
• Tamarind paste – 1.5 tbsp or gooseberry sized lemon
• Curry leaves – 5 to 6 leaves
• Water – 2.5 cups

Prep – Work:

• If using tamarind paste, dilute the tamarind in 1 cup of water and set aside. If using tamarind, soak it in water for at least 30 minutes and extract about 1 cup of juice.
• Chop the onion, tomato, and okra and set aside.
• Slit the green chili into two.

Steps:

• Heat the kadai and add oil.
• Once the oil is hot, add the mustard seeds, methi seeds, urad dal, and hing.
• As they start to splutter, add the onion, curry leaves and cook until the onions turn translucent.
• Then add the grated ginger and cook for a couple of minutes.
• At this stage add the chopped okra and cook for two minutes.
• Then add the chopped tomato, salt, and red chili powder.

• Let this okra and tomato mix cook well until the okra is tender and now add the tamarind extract plus water (1.5 cups) and jaggery.
• Mix and let it simmer for 7 to 10 minutes, and that’s it.

Yummy pulusu is ready. Serve hot with rice.

Source: https://www.vidhyashomecooking.com/bendakaya-pulusu-tangy-and-spicy-okra-gravy/