Nothing better to kick start the new year than a delicious Okra curry (Bhindi Saar)
This dish is a Goan style curry and trust me when I say that it is rich in flavour. It’s spicy, tangy and delicious. If you’re not a fan of okra, you need to give this dish a try ! You might just be a fan.
So, here’s what you need:
- 250 gms lady’s finger/okra
- 3-4 tbs fresh grated coconut
- 4 byadgi chillies
- 2 Kashmiri chillies
- 1 tsp coriander seeds
- 5-6 fenugreek seeds
- 1 tsp urad dal
- 1 tsp raw rice
- 1/4 tsp cumin seeds (optional)
- 1/4 tsp turmeric
- 1/2 tsp oil for roasting the chillies and spices
- 1 small ball of tamarind
- 11/2 tsp coconut oil
- Pinch of asafoetida
- 1/2 tsp mustard seeds
- Few curry leaves
First, begin by washing the Okra. Wipe them dry and cut into 2cm pieces.
Next, take a medium sized pot and fill 1/4 of it with around 2 glasses of water and bring it to a boil. Add 2-3small pieces of tamarind and the okra. Cook for 7-8 mins on high heat until soft and tender.
Once it cools down, remove the tamarind pieces and keep the okra aside.
To prepare the curry paste, place the fry pan on medium heat. Add 1/2 tsp oil and begin to roast the dry chillies until crispy (2-3 mins.) Remove the chillies.
In in the same pan, roast the urad dal, raw rice, fenugreek, cumin seeds and coriander seeds for 1-2 mins. The raw rice will help provide thickness to the curry. Transfer everything along with the fresh grated coconut to a grinder. Add a little water and grind until a smooth paste forms.
Add this curry paste to the boiled okra pot and Mix well. Let it cook for 3-4 mins. Add salt to taste.
Prepare the seasoning:
In a small pan, heat the coconut oil and then add the mustard seeds, curry leaves and asafoetida. Once it starts to splutter, turn off the heat and add it to the okra curry.
And you’re done!
Your delicious Okra curry is ready to be served with some hot rice or phulkas, along with side dishes of your choices!