Bendekayi Koddel/Bolu Huli Recipe - Mangalorean Style Bhindi Sambar Recipe

Step 1: To begin making the Bendekayi Koddel/Bolu Huli or Mangalorean Style Bhindi Sambar Recipe, firstly keep everything ready with all the ingredients required

Step 2: In a heavy bottomed pan, heat a tablespoon coconut oil and roast the bhindi till all the sliminess disappears and the pieces appear crisp

Step 3: In a saucepan, add tamarind water, slit green chillies and haldi

Step 4: Add the roasted bhindi/bendekayi to it

Step 5: Boil them till lady finger are cooked well

Step 6: Once the mixture seethed and bhindi are tender, add cooked toor dal, salt, jaggery, rasam powder and adequate water to it

Step 7: Boil well on low flame

Step 8: The next step is to temper the dal

Step 9: Heat a tadka pan with coconut oil

Step 10: Add mustard seeds and allow it to crackle

Step 11: Add cumin and cook it for about 10 seconds

Step 12: After 10 seconds, add hing, curry leaves and saute on low flame for about 30 seconds

Step 13: Make sure that you dont burn them

Step 14: Once it is ready, pour it over the sambar and give it a mix

Step 15: It is ready to be served

Step 16: Serve Bendekayi Koddel along with Steamed Rice and Sweet Corn Poriyal for a weekday lunch with your family or pack it in their lunch box