Saturday, July 8, 2017



Through my blog, I have tried to share some of our traditional Konkani GSB cooking for a younger generation. You will find here recipes for dishes such as Jeer Mirya Kadi, Cauliflower Ambat, and Magge & Mashingasaang Koddel.

Today's recipe is for a childhood favourite called Bhenda Alle Piyava Ghashi which my mother used to make so well. It is a side dish in Konkani cuisine in which lady's fingers (Bhenda) are cooked in a coconut based masala along with ginger (Alle) and onions (Piyavu). Unlike other ghashis, we do not season this dish but in the end we drizzle a little coconut oil to enhance the taste.

  • Tender Lady's Fingers, 18-20
  • Fresh Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 4-5
  • Tamarind, marble sized ball
  • Large-sized Onion, 1
  • Ginger, 1 " piece, 
  • Salt, to taste
  • Oil, 2 tsp
  • Coconut Oil,  a little, to drizzle on the dish

Wash the lady's fingers and pat them dry. Snip off the head and tail of the lady's fingers.
Cut them into 1 and 1/2 " pieces and slit them vertically without breaking the pieces
Peel and chop the onion. Wash, peel and chop the ginger
Cook the chopped ginger and onions in a pan using the required amount of water. Keep aside.
In a thick bottomed kadhai heat 2 tsp of oil and saute the lady's finger pieces adding a little salt
Cook covered for a very brief while taking care that they remain firm and do not get overcooked. The lady's fingers will get cooked in their own juices as we have added salt. No water needs to be added.
In a mixer grind together the fresh coconut gratings, roasted red chillies and tamarind to a smooth paste using  the required amount of water.
Now add the ground paste to the cooked ginger and onions, add salt and bring to a boil
To this add the cooked lady's fingers and let it simmer for a few minutes more
Lastly drizzle a little coconut oil


If you have liked this recipe, I would appreciate your leaving a comment. Thank you !