Monday, 17 August 2015

Bhenda Huli-Lady's Finger/Okra Cooked in a Spicy Tangy Coconut Gravy


This dish is typically Konkan but not known to everyone as it was new to me  as well after my marriage once when my Mother-in-law had prepared .I like the taste so much that now when there is a batch of okra from veggie shopping a dozen are set aside for this dish.It is similar to batate humman a curry made with potatoes where the flavour is of asafoetida and coconut oil and this one is an extended version as apart from potatoes even okra,tomato are  added and the masala had coriander seeds and needless to say this dish is lipsmacking good!!!.I can call this as Vintage dish as my mother in law had learnt from her MIL..cool na.

Ingredients:
Lady's finger/Okra                      10-12
Onion(L)                                          1 nos
Potato(M)boiled                           1 nos
Tomato(M)1nos
Hogplum(Ambado)
Chopped                                           1nos
Or Bilimbi(Bimbul)                     2-3nos
Tamarind extract(thick)           1/2-3/4tsp
 if not using bilimbi/
hogplum)
salt                                                      to taste

For masala:
Fresh grated coconut                 3/4cup
Roasted red chillies                    5-6
(2 byadagi for a nice colour)
Coriander(dhania) seeds           1tsp

For seasoning:
Coconut oil                                      1-2tsp
Hing(asafoetida)                         1/4tsp

Method:
  • Wash okra and dry on a towel .
  • Cut the okra into 1 inch fingers after discarding the tip ends.
  • Slice the onions into thick 1 inch pieces.
  • Slice tomatoes too in the same manner.
  • If using hogplum/bilimbi slice into cubes or fingers.
  • In a blending jar take all the ingredients mentioned in the masala,also tamarind if using and blend everything to a smooth paste adding required amount of water.
  • Bring a soup pot with hogplum/bilimbi,tomatoes,onions to boil with a glass or two of water.
  • Once onions are tender add the okra pieces,cubed potatoes salt to taste,and cook for 2-3 minutes.
  • If the contents are slimy in texture add a little bit tamarind extract as this helps to get rid of sliminess.
  • Add the masala,water as required to get the curry consistency and bring to a good boil,lowering the flame ,add hing and cook for another 5-7 minutes until rawness of the masala goes off.
  • Finally add raw coconut oil give a quick stir and siwtch off the flame and cover with a lid.
  • Tastes truly heaven when served with white or red boiled rice.
Note:
  • There are two varieties of hogplum..one with a fibrous seed and the other one with a soft seed
  • While cutting the harder one it may not be able to slice into chunks,just chip slices all around and then in a mortar using a stone it may be crushed lightly and used in the curry,it may be discarded,some like to chew it like you do with mango,but beware the seed is smaller than the one in mango..so don't gulp..
 For a view on hogplum and bilimbi please go here.
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