Bendakaya Pulusu with Prawns (Andhra Okra in Tamarind Gravy)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 400 g okra, sliced
- 2 tbsp tamarind paste
- 1 onion, finely sliced
- 3 dried red chillies
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 2 tbsp sesame oil
- 1 tsp jaggery
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 188 kcal
- Protein
- 13.8 g
- Carbohydrate
- 12.9 g
- of which sugars
- 7.7 g
- Fat
- 7.9 g
- of which saturates
- 1.2 g
- Fibre
- 4.7 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the sesame oil in a pan, add the mustard seeds, urad dal and dried red chillies, and fry for 1 minute.
- 2
Add the curry leaves and sliced onion, and fry for 6 minutes until softened.
- 3
Add the okra and ground turmeric, and fry for 5 minutes until lightly browned.
- 4
Stir in the tamarind paste, jaggery and 200ml water, and simmer for 10-12 minutes, uncovered, until the okra is tender and the sauce has thickened.
- 5
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 6
Serve hot with rice.
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