Simple Karnataka Style Bhindi Sambar
This is a very simple Bendekayi (Bhindi/okra) sambar which is easy to make. The only main vegetable used in this sambar is the okra itself.
Ingredients
- 30 units Okra (Ladies finger, bhindi, bendekai)
- 1.5 cups Toor Dal (Split pigeon peas, tuvar, arhar)
- 2 teaspoons Mustard Seeds
- 2 teaspoons Tamarind Paste (Adjust according to taste)
- 1 pinch Hing (Asafetida)
- 1 teaspoon Turmeric (Haldi)
- 2 teaspoons Oil
- 3 tablespoons Sambar Powder
- 5 cups Water
- 0.5 cup Coconut, grated
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Instructions
- 1If using raw tamarind, soak it in warm water for 15 minutes. Alternatively, use tamarind paste. Wash the toor dal thoroughly and add it to a pressure cooker or instant pot with water, turmeric, and oil. Cook the dal for 10 minutes on high pressure in the instant pot or for 3 whistles in a pressure cooker.
- 2Wash the okra and dry it thoroughly using a paper towel. Cut the okra into pieces approximately one inch long.
- 3Heat oil in a pan. Add hing and mustard seeds to the hot oil. Once the mustard seeds splutter, add the cut okra. Fry the okra on medium to low heat until it is cooked and turns light black or brown.
- 4Transfer the cooked dal to a vessel and bring it to a boil. Ensure the consistency is not too watery. Add tamarind and sambar powder to the dal and let it boil.
- 5Add the fried okra and grated coconut to the dal mixture. Let it simmer on low heat for about 10 minutes. Serve hot with rice.
