Bendakaya Bajji Curry

When I was in btech I went to my best friend's place for a brief visit. We both are very good friends since  btech. Her mom ,a sweet innocent lady prepared this recipe one day and it tasted really good... It still reminds me. I can never forget that taste . Now today after 4 years I wanted to try it. Here it is !!!

INGREDIENTS:-

Tomatoes: - 2 cup (chopped into pieces)

Dry chillies : - 3-4 

Bhindi/Lady's finger/bendakayalu :- 250 gms (cut into 1 inch pieces)

Onions: - 2 large (chopped finely)

Oil: - 1 tablespoon

Salt: - as required

Coriander/Kothimeera/Cilantro: - ½ bunch (chop finely)

Turmeric: - a pinch

Crushed garlic pods: - 3-4(even this is optional) 

Tamarind :- 1 lemon sized ball ( extract pulp from it...optional...avoid if you need less sour)

dhania powder :- 1/2 tablespoon

sambar powder :- 1/2 tablespoon

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

1. In a pan add oil and add the tadka and dry red chillies and allow them to splutter. 
2. Add crushed garlic and cook until golden brown 
3. Now if add onions,  fry them until they turn golden brown
4. Add bhindi and salt and allow it to cook for say 5 minutes. 
5. Add chopped tomatoes,  turmeric and add water and bring them to boil
6. Cook all the ingredients untill they are well boiled
7. Add red chilly powder(optional), if you need it spicy 
8. Add dhania powder and sambar powder and allow it to simmer for 5 minutes
9. Now mash the curry till bhindi is well mixed.
10. Add coriander at the end and decorate it 

Have it with roti/rice