Bhenda/Okra/Ladies Finger is a delicious juicy vegetable. It is used in making various preparations like sambar, curries, fry, stuffed or as fritters. GSBs have a distinct thick curry that is made with bhendi called Saglen. Bhenda saglen is the most preferred form of bhenda preparation after bhenda upkari(Fry). The ensemble of spices hotness of the chillies, tangibness of tamarind and the exotic flavour and consistency of bhenda makes this curry ever popular among the GSBs.
Ingredients:
Bhenda – Washed and 8-10 cut into 1" long pieces.
Coconut - 1 Cup grated
Coriander Seeds - 2 tsp
Red Chillies - 4
Tamarind - Cherry size ball
Jaggery Powder - 1 Tsp(Optional)
Mustard seeds - 1/2 tsp
Curry leaves - 1 Sprig
Oil - 2 Tsp
Salt - To taste
Method:
Boil the ladies finger pieces with a cup of water, little salt and a pinch of tamarind till almost cooked. This way, ladies finger doesn't get over cooked.
Roast the coriander seeds and red chillies separately with little oil till crisp.
Grind together, roasted spices, grated coconut and Tamarind to a coarse paste.
Heat oil in a kadai. Add mustard seeds and allow them to splutter.
Add curry leaves and fry till a nice aroma emanates.
Add the ground masala paste, powdered jaggery and salt to taste. Fry well till the masala thickens and the raw smell disappears.
Now add the cooked ladies finger along with the water and keep till the masala thickens and infiltrates the ladies finger.
Serve with rice and daalithoi. I prefer this with sevian/phulkas.
Bhenda – Washed and 8-10 cut into 1" long pieces.
Coconut - 1 Cup grated
Coriander Seeds - 2 tsp
Red Chillies - 4
Tamarind - Cherry size ball
Jaggery Powder - 1 Tsp(Optional)
Mustard seeds - 1/2 tsp
Curry leaves - 1 Sprig
Oil - 2 Tsp
Salt - To taste
Boil the ladies finger pieces with a cup of water, little salt and a pinch of tamarind till almost cooked. This way, ladies finger doesn't get over cooked.
Roast the coriander seeds and red chillies separately with little oil till crisp.
Grind together, roasted spices, grated coconut and Tamarind to a coarse paste.
Heat oil in a kadai. Add mustard seeds and allow them to splutter.
Add curry leaves and fry till a nice aroma emanates.
Add the ground masala paste, powdered jaggery and salt to taste. Fry well till the masala thickens and the raw smell disappears.
Now add the cooked ladies finger along with the water and keep till the masala thickens and infiltrates the ladies finger.
Serve with rice and daalithoi. I prefer this with sevian/phulkas.
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| With Sevian Upma |
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