A popular Indian dish, this is a simple and delicious recipe that will make you feel like you’re in India.
The vendakka curry for chapathi is a very popular dish in India. It is made with okra and coconut sauce, which tastes amazing on a hot day.
Ghasi is a coconut-based spicy curry that may be made with any vegetable. For lunch and supper, Gashi’s are rich curries eaten with rice. In coconut curry, benda ghashi is lady’s finger.
My grandmother cooked fantastic benda gashi. She just performed one thing: she cooked lady’s finger with tamarind and salt. They came out lovely and soft. Adding tamarind and salt to the mix gave it a delicious flavor. She then seasoned them with ground coconut masala. I cooked the curry until it was about done, then seasoned it. Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
I’ve had both terrible and good benda gashi. The only change was cooking the lady’s finger in tamarind and salt first, then boiling the curry until the rawness of the masala was gone, which made a huge difference in the curries. The final product had such a distinct flavor.
Below are some instructions for making excellent benda ghasi.
20 to 30 lady’s finger 3/4 cup coconut grated urad dal, 1 teaspoon 1 teaspoon seeds of coriander 6 seeds of fenugreek (optional) 6 red chili peppers tamarind, around the size of a lemon 2 teaspoons of vegetable oil mustard seeds, 1/2 teaspoon 2 curry leaves (leaflets) season with salt to taste
1. Thoroughly clean the lady’s finger.
2. Remove the stem part of each lady’s finger and cut it into 3-4 pieces, each measuring 2.5-3cm in length.
3. In a frying pan, combine the chopped okra, all of the tamarind, salt, and water, and simmer until the lady’s finger is nearly done. This method of cooking the lady’s finger results in a very delicious product that is imbued with the sourness of tamarind, absorbs salt well, and becomes soft and pleasant.
4. Prepare the curry masala while the okra is cooking. With a few drops of oil, fry urad dal, coriander seeds, fenugreek seeds, and red chilies until the urad dal begins to brown. Allow to cool fully before blending with coconut and tamarind. Use the same material that you used to make the lady’s finger. To create a smooth paste, add as much water as you need. Set aside the ground masala.
5. When the lady’s finger is nearly done, add the ground masala and little water if needed. The consistency of ghasi is typically thick. Cooking thickens it, and chilling thickens it even more. As a result, add a bit more water than you think you’ll need.
6. Bring to a boil, then reduce to a low heat and cook until the masala is no longer uncooked.
7. Remove from fire and season with salt and pepper.
8. In a tempering pan, heat the oil and mustard seeds for seasoning. When the mustard begins to bubble, add the curry leaves and red chilies (optional), broken into small pieces, and cook for a few seconds. Turn off the heat and pour it into the ghashi, mixing well.
9. Serve immediately with rice.
Here are some more curry dishes from Konkani cuisine.
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Bhindi is a type of okra that is used in Indian and Pakistani dishes. It has a mild flavor and can be eaten raw or cooked. This dish is made with bhindi, coconut milk, curry leaves, green chilies, cilantro, and garlic. Reference: bhindi gravy without onion.
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