Chamadumpalu Bendakaya Pulusu/ Arrowrrot and Bendi Curry

Chamadumpalu/ Arrowroot	200gms (peel and cut into chunks)
Lady Finger/ Bendi	100gms (cut into 2” pecs)
Onions	2 medium sized (chopped)
Green chilies	2
Tempering seasonings:	Mustard's - ½ tsp Fenugreek -¼ tsp Garlic -2 flattened Red chilies - 2 Curry leaves - few Hing pinch (optional)
Tamarind	lemon size (soak in water, and extract the     juice)
Seasonings	Red chilly 1tsp Salt to taste Turmeric 1/4 tsp
Jaggery (grated)	1 tbsp

• Heat tbsp oil in a pressure pan. Fry Bendi till it turns to semi crispy. Pull out to a plate
• Heat remaining oil in same pan. Starting with tempering, follows onions and green chilies.
• When onions becomes translucent. Add chamadumpalu chunks and Fry well. Add seasonings and mix well.
• Pour 2 cups water. Cook on high flame up to 3-4 whistles. Off the flame
• Remove the lid. Add tamarind juice, jaggery and fried Bendi. Allow to boil for 5-10mins. Off the flame.
• Serve on hot rice.