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