Bendakaya or Okra Tomato Capsicum onion curry

Ingredients:
Bendakaya/ Bhindi /Okra ¼ kg or ½ pound

Tomato 2

Onion 1 big sized

Red / Green capsicum 1

Garlic cloves 3

Chana dal or Senaga pappu 1 teaspoon

Urad dal or Menapa pappu 1 teaspoon

Mustard seeds 1 teaspoon

Jeera 1 teaspoon

Curry leaves 1 string

Hing 2 pinches

Turmeric powder 1 pinch

Red chillies 2

Red chilli powder 1 teaspoon

(adjust accordingly)

Coriander powder 1 teaspoon

Oil 2 teaspoons

Salt as needed

Preparation:

1. Cut onion, tomatoes, capsicum, garlic into pieces. Slit okra or bhindi in length wise pieces.

2. Heat a deep pan or skillet add oil after oil is heated add mustard seeds, chana dal, urad dal, jeera, curry leaves, hing, red chillies cut into three pieces.  

3. Add the slit bendakaya pieces and mix for 2 minutes.

4. Add onion pieces and garlic pieces and mix well and when the onions become translucent.

5. Add capsicum pieces and mix well.

6. Add tomatoes and mix well. Cover it and cook for 5 to 10 minutes.

7. When the vegetables become tender add coriander powder, turmeric powder and salt and mix well.

8. Cook for 5 minutes and red chilli powder and switch off the stove.  Can serve the curry with roti or rice.