On yet another brighter side, I make this Lady’s finger (Okra) curry when I am pressed for time. This is also a good change from the usual dry Bhendi Masala. In this curry Bhendi is cooked along with onion and tomato and then simmered with coconut masala. Even though this seems like lot of work with grinding etc, it is really not. My mother used to make this often and can be put together in a jiffy with no compromise in taste. This can be had with Rotis or Rice.
This can be had with Rotis or Rice. This is my contribution to Curry Mela hosted by the talented and spirited Srivalli.
NEW UPDATE: I have received number of comments/questions about this recipe. I have added few more steps in the cooking procedure to make it easy to understand. Also I use fiery red Byadgi red chillies that I got from India for this curry. These chillies give that rich red color to the curry. Another point is the tamarind I use does not have a very dark brown color. It is light colored and imparts mild color to this. If the tamarind paste has very dark brown color, it might overpower the color of the red from the chillies.
- 1 1/2 cups of chopped okra/ lady’s finger/ bhendi (cut into small discs)
- 1/2 cup chopped onion
- 1 medium tomato finely hopped.
- handful chopped coriander leaves
- mustard seeds
- curry leaves
To make the coconut masala
- 1 cup shredded coconut
- 1 Tbsp coriander seeds
- 1 Tbsp tamarind paste
- 3-4 red chillies
Make the coconut masala, by grinding the coconut along with red chillies, salt, tamarind, water and raw coriander seeds. The masala should be made into a very fine paste. Add more water if required.
In the meanwhile heat oil in a thick bottomed pan. Add the chopped onion and sauté until it turns transparent.
Add the chopped okra, salt and fry until it cooks and the stickiness is gone. Cover with lid if required. (There is no need to make this crispy because when the coconut paste is added, it turns soft again).
After it is cooked, add the chopped tomatoes and stir until the tomatoes are cooked.
Add the coconut paste, jaggery and cook until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
Finally garnish with chopped coriander. Serve hot with rice or rotis.