Prawns-n-bendi Stew


deveined and cleaned prawns 500gms

lady’s finger(Bendakaya,Bendi) 15no medium sized chopped 1”inch long

2 onions finely chopped

1 medium sized tomato

2 green chillies cut length wise

1 big onion sized tamarind juice(in a bowl take tamarind and some water and keep on stove for a minute…..this makes you easy to extract the juice….this should be thick)

2tsp red chilli pwd

pinch of turmeric

1 tsp ginger-garlic paste

salt to taste

4-5 tsp oil

curry leaf

coriander leaves to garnish

water as required


  • In a cooking vessel add the cleaned prawns and cook till all the water from the prawns evaporate…..switch off the stove and add pinch of turmeric ,pinch of salt to the prawns and keep aside.
  • In a cooking vessel add oil….when it is heated add chooped green chilli,onions ,pinch of salt and cook till the onions turn light brown….now add the prawns and fry for 5mts and add chopped tomato and cook till the tomatoes are tender to touch ….add red chilli powder ,ginger garlic paste and cook for 5mts….
  • Add chopped lady’s finger….mix well and cook till the lady’s finger is half cooked……add curry leaves…
  • Add tamarind juice(dont add the complete juice…..suppose if you have extracted 1 glass full of juice just add half glass and keep the remaining juice aside) and cook for 5 mts with a closed lid…..
  • Add half a glass of water so that the bendi is completely soaked and cook for another 10 mts with closed lid……now just taste the curry (here if you really want your curry to be more tangy you can add the tamarind juice you have kept aside……(or) if it is already tangy add some ¬†water and salt ……this compensates the taste)…..
  • Curry should not be watery…..once you got the desired consistency garnish with coriander leaves and serve with hot rice…

note:taste of the curry is mainly depended on the tamarind juice so be cautious when you add the tamarind juice and water…..

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July 2019
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