Bendakaya Iguru holds a special place in Andhra cuisine as a celebration dish that makes humble okra into something truly memorable. The name itself tells you what to expect: bendakaya means okra in Telugu, while iguru refers to a thick, well spiced curry with plenty of gravy.
What makes this version special is the combination of fresh mint and coriander with coconut milk, creating layers of flavor that build as the dish simmers. The generous use of oil might surprise you at first, but it is traditional in Andhra cooking and helps develop the rich base that makes this curry so satisfying. Each spoonful brings together the slight crunch of properly cooked okra with the warmth of roasted cumin and coriander.
About the Recipe
This recipe deserves your attention because it shows how okra can shine when treated with care and combined with the right ingredients. The method starts with a proper tempering that releases essential oils from mustard seeds and curry leaves, building a foundation of flavor before anything else goes in the pan.
Unlike quick okra stir fries, this version takes its time, allowing the spices to bloom and the tomatoes to break down completely. The addition of both coconut milk and ground coconut gives the gravy body and a subtle sweetness that balances the heat from green and red chillies. You end up with about two cups of thick gravy that clings to each piece of okra, making every bite satisfying.
Why you will love this recipe
The beauty of Bendakaya Iguru lies in how it handles okra without any of the sliminess that puts some people off. The initial frying in hot oil seals the outside of each piece, while the slow simmer in gravy finishes the cooking gently. I always make sure my okra is completely dry before it hits the pan, which makes a real difference.
The combination of fresh mint and coriander with the earthy roasted spices creates a flavor that feels both bright and deeply comforting. Because you roast and grind the cumin and coriander seeds yourself, the aroma that fills your kitchen is something you merely cannot get from pre ground spices. The coconut milk tempers the heat just enough while adding richness, and the final dish has enough gravy to serve over steamed rice with some left over for mixing in.
Bendakaya Iguru
Cooking Tips
Drying the okra thoroughly after washing is not optional if you want to avoid that sticky texture. Spread the pieces on a clean kitchen towel for at least fifteen minutes before you start cooking. When you fry the seasoning ingredients, keep the heat at medium so the garlic cloves turn golden without burning.
The oil might seem excessive, but do not reduce it too much as it helps cook the okra evenly and carries the flavors through the gravy. Simmer on the lowest heat once you add the liquids, and resist the urge to stir constantly. Gentle, occasional stirring keeps the okra pieces intact and looking good on the plate.
Serving and Storing Suggestions
This recipe serves six to eight people and takes about an hour from start to finish, including prep time. Serve Bendakaya Iguru hot with steamed white rice or pulao, or alongside rotis if you prefer. The gravy tastes even better the next day after the flavors have had time to meld, so it reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to three days.
Warm gently on the stovetop with a splash of water if the gravy has thickened too much. The okra will soften a bit more upon reheating, but the flavor remains excellent.
Similar Recipes
- Bhindi Masala
- Kurkuri Bhindi
- Vendakkai Puli Kuzhambu
- Dahi Bhindi
- Mirchi Ka Salan
Nutrient Benefits
Okra provides dietary fiber that supports digestion and helps maintain steady blood sugar levels. The vegetable also contains vitamins C and K, along with folate and antioxidants that support overall health. Fresh mint and coriander add more than just flavor as they contribute vitamins A and C plus beneficial plant compounds.
Coconut milk offers healthy fats that help your body absorb fat soluble vitamins from the other ingredients. The garlic and ginger bring anti inflammatory properties to the dish, while the spices like turmeric and cumin have been valued in traditional medicine for their digestive benefits.
Bendakaya Iguru
Ingredients
- 1 kg Okra (Lady's Finger)
- 2 bunch Mint Leaves
- 1 1/2 cups Oil
- 4 Onions (finely sliced)
- 1 tsp Turmeric Powder
- 2 bunch Coriander Leaves
- 6 to 8 Green Chillies
- 2 tsp Red Chilli Powder
- 3 to 4 tsp Garlic (ground)
- 3 to 4 tsp Ginger (ground)
- Salt as per taste
- 2 cups Coconut Milk
- 3 to 4 Tomatoes (finely chopped)
- 2 tbsp Coconut (ground)
Dry Roasted and Ground Together:
- 4 tsp Cumin Seeds
- 5 to 6 tsp Coriander Leaves
For Seasoning:
- 6 to 8 Dry Red Chillies
- 2 tsp Mustard Seeds
- 10 to 12 Garlic Cloves (peeled)
- 15 to 20 Curry Leaves
Instructions
- Wash and dry the okras. Remove the stems.
- Heat oil in a pan.
- Fry the seasoning ingredients.
- Add onions and fry till brown.
- Add turmeric powder, ginger, garlic and saute well.
- Add cumin powder and coriander powder.
- Saute well.
- Add the chopped tomatoes and cook for a few minutes till the tomatoes are well cooked.
- Once the oil surfaces, add the okras and saute well.
- Add coconut and mix well.
- Add mint leaves, coriander leaves, green chillies, chilli powder and salt.
- Saute.
- Add 2 cups of water and coconut milk.
- Simmer on low heat.
- Remove when there is about 2 cups of gravy left.
- Serve hot.
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Frequently Asked Questions
Can I reduce the amount of oil in this recipe?
You can use about one cup of oil instead of one and a half cups, but the okra may not fry as evenly. The oil helps prevent sticking and gives the curry its characteristic richness, so going much lower than one cup will change the texture and flavor.
Why does my okra turn slimy when I cook it?
Moisture is usually the culprit. Make sure your okra is completely dry before adding it to the pan, and avoid covering the pan while cooking. Adding okra to hot oil and not stirring it too frequently also helps maintain its texture.
Can I make this recipe without coconut milk?
Yes, you can replace the coconut milk with plain water or vegetable stock. The gravy will be lighter and less creamy, but the dish will still taste good. Add an extra tablespoon of ground coconut if you want to keep some of that coconut flavor.
How do I know when the okra is properly cooked?
The okra should be tender when pierced with a fork but still hold its shape. It usually takes about fifteen to twenty minutes of simmering after you add the liquids. The pieces should not fall apart or turn mushy.
Can I prepare any components ahead of time?
You can roast and grind the cumin and coriander seeds a day ahead and store them in an airtight container. Chopping the onions, tomatoes, and herbs the night before also saves time. However, cut the okra just before cooking to prevent it from releasing moisture while sitting.
