Kitchen-Kollections

Hi all….i know its been a long time since i posted here…i was busy in packing up stuff and shifting,..so could not get any time…my MIL belongs to telengana part of Andhra Pradesh. She is one amazing cook…she knows more than 20 varieties of brinjal curry alone !!! And what to talk about the mouth watering chutneys! This time i decided to jot down one of her recipe of Bendakaya Charu. It is so simple that I kept wondering that there must be something more to it..but when I ate it..it was just the taste I was looking for. In my own MIL words – “Telengana charu swarganiki tolli mettulu”  which means its so tasty that its almost like the entrance of Heaven. So we made a joke out of it..that if you eat it once..you will definetly go high!!!! Anyhow…here is the recipe of Bendakaya Charu

Ingredients

3 cups tamarind water
1/4th cup chopped onion
2 sliced green chillies
4 bendakaya or ladyfinger(sliced in the middle)
2 sprig curry leaves
A pinch of Aseofatida
salt to taste
A pinch of methi powder
1/2 tsp oil
1/4 tsp mustard seeds
4 methi seeds
1/4 tsp jeera/fennel seeds
Chopped coriandar for garnishing

Method

• Take tamarind almost lemon size tamarind. Add some water and microwave it for 30 seconds. Mash it well and squeeze the juice out of it. Add 3 cups of water to it and stir.
• Add chopped onion, green chilli, curry leaves, ladyfinger and salt and mix it well.
• Now take another pan, add oil and add mustard seeds, methi seeds and fennel seeds and aseofatida.
• Add the tamarind extract and methi powder. Mix it well.
• Now boil it at high for at least 30 min till the ladyfinger or bendakaya is properly cooked. Add chopped coriandar and simmer till a nice aroma comes.

This amazing aromatic charu goes well with hot rice. So enjoy this treat!!