a lemon size tamarind (soak in warm water for 10 mins)
1/2 tea spoon red chilli powder
1/4 tea spoon haldi
salt to taste
1 tea spoon sugar
1 red chilli
a pinch of hing
2 garlic pods
1 tea spoon each rai and jeera
1/4 tea spoon methi seeds (fenugreek)
1 table spoon oil for thadka
Chop bhendi to medium size (around 1 inch) pieces. Chop onion and tomato finely. Take them into a vessel. Add 2 cups of water. To it add red chilli powder, salt, haldi, chopped coriander leaves.
Boil for 10 min. in a medium flame. Soak tamarind in warm water for 10 mins and remove the pulp. Now add the pulp, sugar and 3 more cups of water. Boil it for 5 more mins and remove from the flame. Now heat a table spoon of oil in a pan. Add rai, jeera, hing, mashed garlic pods, red chillies and curry leaves to it. When rai starts spluttering and you feel the aroma add the thadka to th boiled rasam and close the lid. Tasty Bhindi rasam/Bendakaya chaaru is ready to serve..............