BHENDA SASAM ( LADY'S FINGER CURRY )
In these days of Covid 19, we home makers have sharpened our skills in planning meals and buying/ ordering vegetables and fruits. We try to make the best out of difficult circumstances prevailing in all parts of India, and indeed the world.
Called Bhindi in Hindi, Bhenda in my mother tongue, Konkani and Bendekai in Kannada, lady's fingers/okra has numerous health benefits. It is strong in Vitamins and has good quantity of proteins as well. It is said to have positive control on blood sugar, especially for diabetics.
I make it a point to use lady's fingers in my cooking from time to time. Elsewhere in this blog, you will find recipes for dishes made with lady's fingers/okra such as:-
Last week I had made Vendakkai Puli Kuzhambu and found that I had enough lady's fingers/okra from that order to make one more dish.
I immediately decided to make Bhenda Sasam, a popular dish in our Konkani cuisine. In my house we are very fond of this and I make it the way my Amma used to. Though we call it Bhenda Sasam, in this version we do not add any mustard for grinding but only for the seasoning.
One advantage of this dish is that you can put to use the not so tender lady's fingers as well since they will be deep fried. In case you are using curds in place of buttermilk, whisk the curds in adequate water before use.
Bhenda Sasam is served as a side dish with the main meal of rice and dal.
- Bhenda (Lady's Fingers/Okra), 18-20 nos. or 250 gms
- Oil, as required for deep frying
- Fresh Coconut Gratings, 1 cup
- Byadgi Red Chillies, 2
- Buttermilk, 1 cup
- Asafoetida, a large piece or 1/4 tsp Asafoetida Powder
- Salt, to taste
- Coconut Oil, 1 tsp for roasting the red chillies and asafoetida
- Mustard Seeds, 1 tsp
- Curry Leaves, 1 sprig
- Coconut Oil, 1 tsp