Sunday, August 16, 2015

BHENDA SAGLE ( LADY'S FINGER CURRY)

BHENDA SAGLE  (LADY'S FINGER CURRY)

Did you know that lady's finger, also called okra, which we call "Bhend" in Konkani,  has many health benefits?  Elsewhere in this blog, you will find recipes for different types of dishes using this vegetable: like Okra and Peanut Stir Fry and Crispy Bhindi Tawa Fried.

I have been enjoying this dish which we call Bhenda Sagle in Konkani since my childhood. In this, we cook lady's fingers in a coconut based masala with coriander and fenugreek. It is much appreciated in my family when served as a side dish with the main meal.

It is advisable to choose tender bhindi/bhend for making this dish. At times, even though the lady's fingers look fresh and tender from the outside, they could have small worms. This is why we slit the lady's fingers before cooking them to check for this,



Ingredients: -
  • Lady's Fingers, (Bhend) 200 grms
  • Coconut Gratings, 1 cup
  • Roasted Red Chillies, (Byadgi variety), 6
  • Tamarind, small gooseberry size
  • Coriander Seeds, 1 tsp
  • Fenugreek (Methi) Seeds, 1/4 tsp
  • Salt, to taste
  • Mustard , 1/2 tsp
  • Curry Leaves, a few
  • Oil, 1 to 1 and 1/2 tbsp

Method:

Wash the lady's fingers and pat them dry on a kitchen towel 
Snip off the two ends and cut the lady's fingers into 1 and 1/2 " pieces 
Slit the cut pieces without breaking them
Heat 1 tsp of oil and roast the coriander seeds and methi seeds in a pan till they change colour and give off a good aroma. Keep aside 
In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and the roasted coriander and methi seeds, adding the required amount of water, to a coarse paste 
In the same pan, heat 2 tsp of oil and add the lady's fingers pieces and a little salt, and saute.
Cook covered over low flame till the lady's fingers are half done. As lady's fingers gets cooked fast, make sure they are not overcooked
Now add the ground masala and salt ( remember you have already added a little salt while cooking the lady's fingers), mix well and bring to a boil
In the pan, heat oil and add mustard when it splutters add the curry leaves
Pour this seasoning onto the bhenda sagle
Serve hot