Saturday, August 16, 2008

Bhenda Sagalay -Okra Curry

Bhenda Sagalayn
Okra Curry
16 okras, cut into halves, slit
Salt to taste

Grind to a coarse paste
1/2 cup fresh coconut
3-4 byadgi chilies, roasted quickly in a drop of coconut oil
1 tbsp coriander seeds, roasted quickly in a drop of coconut oil
1/4 tsp fenugreek seeds, roasted quickly in a drop of coconut oil
2 tsp tamarind pulp

1 tsp oil
1/2 tsp mustard seeds

1. Grind the masala according to the instructions above and keep aside.
2. Heat oil. Add mustard seeds. As they splutter, add okra. Stir and add 2 tbsp water. Cover and let it cook.
3. Add masala paste and 1/2 cup water. Bring to boil. Add salt to taste
4. Let it simmer.
5. Serve with rice.

Note -
1. The masala needs to be coarse but coriander seeds and fenugreek seeds need to be completely ground. The coarse consistency is for the coconut.

2. You can follow exacly same recipe for making equally delicious vayaganna sagalay using eggplants or the mixture of eggplants and potatoes. Just dice the eggplants and/or potatoes and proceed as above.

3. Though it is not a dry side dish, this curry should not be too thin either.

This post is my contribution to Srivalii's Curry Mela.


This post is also my contribution to EC's Color in Food for the color Orange.


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