Tuesday, April 13, 2010

Bhenda Ghashi / Okra tempered with garlic

Bhenda Ghashi / Okra tempered with Garlic

okra gravy and mix well. Simmer for a couple of seconds and turn off the flame.
Serves: 2
Refrigerated: stays up to 2 days


10 Small okras / lady’s finger
3 Dry red chillies
A fist full fresh coconut pieces/ grated coconut
½ tbsp Tamarind paste
¼ tsp Turmeric powder
4-5 Fenugreek seeds
½ tsp Coriander seeds
Salt to taste
1 tsp oil


2 tsp oil
7-8 Garlic cloves, unpeeled


In a small skillet put a few drops of oil and roast the red chillies, fenugreek seeds, coriander seeds for a few seconds, do not let it burn. Once roasted let it cool.

Meanwhile, slice the wash the okras, wipe them dry, trims the ends and cut them into one inch pieces.

In a Kadhai/vessel heat 1 tsp oil and fry the okra pieces till they are slightly blackened and there is no trace of stickiness. In the same vessel pour water enough to dunk the okra pieces adding a little salt cook them till fork tender. Once done drain the water and the pieces aside.

Next grind the roasted spices along with coconut, tamarind paste, haldi add a little water and make it into a fine paste.

Transfer the ground mixture into the cooking vessel add salt to taste, water to get the gravy as per the consistency you require (don’t make it too watery). Add the cooked okra slices in it and simmer to a boil and then immediately lower the flame.

Prepare the tempering:

In a tempering pan heat about 2 tsps of oil and throw in the garlic cloves and keep frying it till it turns brownish black ( do not over burn them) once this is done pour it over the simmering
Serve the Okra gravy/ghashi with steaming hot rice.