Wash the bendakayalu throughly and cut them into pieces of an inch size.
Heat oil in a deep vessel.
When the oil is heat enough, add mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Fry till curry leaves turns crisp.
Add finely chopped onions and saute them till they are translucent. If you are using green chilies, add the slit green chilies along with onions.
Add bendakayalu and saute for a minute.
Now add turmeric, chili powder and coriander powder.
Mix well and fry for 3-4 mins.
Now add tamarind juice, small piece of jaggery and mix well.
Add 1 cup of water and salt, cover and cook until bendakayalu are soft and tender.
Finally add chopped coriander leaves and cook for another minute or two.
Bendakaya pulusu is ready to serve. Serve hot with with rice. It is a very good side dish for dal.