Bhendichi aamti, bhendicha rassa, bhindi sabji
Okra gravy in coconut sauce

Okra/Lady’s finger/Bhendi/Bhindi is a versatile veggie. It is a good source of vitamin c, k and folate. It can be cooked in various forms. One can make a gravy out of it, like in this recipe, or it can be cooked as kapa (crispy shallow fried version) or made into  a dry sabji like bhendi masala or the traditional Maharashtrian ‘bhendichi bhaji’. Todays version is the simple Goan gravy. It is referred to as ‘Bhendicho Roass’ in Konkani , the language of Goans. Maharashtrians also cook it in a similar fashion with minor changes and in Marathi it is referred to as ‘Bhendichi aamti’ or ‘Rassa’.


1/4 kg okra

1 medium sized onion ( optional, not to be used if showing as naiveday or offering to God)

1 tsp mustard seeds

Curry leaves

1 tsp cumin seeds

1 tsp fenugreek seeds

2 green chillies

1/2 freshly grated coconut (dessicated coconut can be used too)

5-6 pepper corns black

lemon sized ball of tamarind



chopped fresh coriander leaves



  1. Rinse and pat dry okra
  2. Cut them cylindrical in 1 inch pieces
  3. Take fresly grated coconut, green chillies , black peppercorn and tamarind in a grinder.
  4. Add water and grind it to a fine paste.
  5. Heat oil in a wok.
  6. Add mustard seeds, cumin seeds , curry leaves and fenugreek seeds.
  7. Once they splutter, add chopped onions.
  8. Cook till the onions become translucent.
  9. Add the coconut paste and okra.
  10. Allow it to boil. Add more water if required.
  11. Add salt and chopped coriander.
  12. Switch off the gas.
  13. Serve hot on rice or have as a side dish, along with roti/chapati.