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Bowl of bendakaya tamata shorva or okra tomato stew is a side dish served wit rice.
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Bendakaya Tamata Shorva

Bendakaya tamata shorva is okra in a tomato gravy, a flavorful stew and an easy side dish for rice and flatbreads.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories
Author Usha Rao

Ingredients

  • 10 Bendakaya ~ Bhendi ~ Okra
  • 2 tablespoon Oil
  • ½ small Onion chopped
  • 1 ½ teaspoon Ginger Garlic Paste
  • 3 small Green Chilies cut in half
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Salt adjust to taste
  • ⅓ teaspoon Turmeric Powder
  • 1 large Vine Tomato sliced about 1 ¼ cup when sliced
  • 1 cup Water and more if needed
  • ¼ cup Milk
  • ¾ teaspoon Coconut Powder with a pinch of Garam Masala (opt)

Instructions

  • Wash, pat dry and trim the edges of bendakaya or okra. Cut into 1 ½ - 2” pieces.
  • Heat oil in a saucepan and fry okra pieces on medium flame until roasted, about 4-5 minutes.
  • Remove okra and keep aside.
  • In the same pan, saute onions until soft.
  • Add ginger garlic paste, green chilies and saute until raw smell of ginger gone.
  • Add coriander powder, chili powder, salt and turmeric powder and mix well.
  • Add tomatoes, give a quick stir, cover and cook on medium - medium high flame until tomatoes are soft and mushy.
  • Add water and stir. Keeping the flame low, add milk. Stir immediately to avoid milk from curdling.
  • Increase the flame, cover and bring shorva to a boil.
  • Add fried okra simmer for 4-5 minutes or until shorva is done.
  • Check the consistency and add more water if needed. If diluting the shorva, simmer for a few more minutes.
  • If using coconut powder, add 3-4 minutes before turning off the flame. Do a taste test and adjust chili powder and salt. If adjusting chili powder, simmer for few minutes until it blends into the stew.
  • Transfer to a serving bowl, garnish with cilantro and serve with rice, pulao, roti, poori or paratha.

Notes

  • Tomatoes - Use vine ripe tomatoes or any sour variety. If using roma tomatoes or any variety that is not sour, add sour yogurt instead of milk, about 1-2 tablespoon of yogurt.
  • Milk - If tomatoes are not sour, use less milk.
  • Coconut Powder & Garam Masala - I didn’t use it today. I use it depending on my mood and it enhances the flavor of shorva.