Bendakaya Royyala Pulusu is a flavorful Andhra coastal curry where soft prawns and mildly crisp okra are cooked in a tangy, spicy gravy. The sliminess of okra is reduced by sautéing, making the curry perfectly balanced and aromatic.
Ingredients
- Bendakaya (okra) – 200 g
- Royyalu (prawns) – 250 g, cleaned & deveined
- Onion – 1 large, finely chopped
- Tomato – 1 medium, finely chopped
- Green chillies – 2, slit
- Ginger-garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 to 1½ tsp
- Coriander powder – 1 tsp
- Salt – to taste
- Tamarind pulp – 2 tbsp (adjust to taste)
- Oil – 2 tbsp
- Water – as required
- Fresh coriander leaves – for garnish
Preparation Method
- Heat 1 tbsp oil in a kadai. Add cleaned prawns with a pinch of turmeric and salt.
- Fry on medium flame for 2–3 minutes until prawns change color. Remove and keep aside.
- In the same kadai, add remaining oil. Add chopped onions and green chillies. Saute until soft.
- Add ginger-garlic paste and saute until raw smell disappears.
- Add chopped tomatoes and cook until soft and pulpy.
- Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook until slightly thick.
- Add chopped bendakaya directly into the masala and mix gently.
- Add tamarind pulp and required water. Cover and cook on medium flame for 8–10 minutes until bendakaya becomes soft.
- Add fried prawns, mix gently, and cook for another 3–4 minutes on low flame.
- Switch off flame and garnish with fresh coriander leaves.
Health Benefits
- Prawns are rich in protein and omega-3 fatty acids
- Okra is high in fiber and supports digestion
- Light curry with less oil
- Good balance of protein and vegetables
Tips
- Always dry bendakaya fully before cutting to avoid stickiness
- Do not overcook prawns; they become rubbery
- Cook on low flame after adding bendakaya for best texture