Saturday, 9 March 2013

Bhindi Ghasshi

Today it is a Mangalorean vegetarian dish.


¼ kg chopped okra/lady fingers,
1 tbsp tamarind pulp,
1 cup of grated coconut,
½ tsp turmeric,
8 red chillies,
3 tsps coriander seeds,
½ tsp mustard seeds,
10-12 curry leaves,
A pinch of asafoetida,
Oil to deep fry and the turka


Sprinkle salt on the chopped okra and shallow fry it in batches till almost done.

Roast the coconut, red chillies and coriander seeds for about 2 minutes each. Cool and grind to a fine paste with the turmeric.

Mix the fried okra, masala paste, tamarind pulp and water to make a watery gravy. Boil.

Heat about a tbsp of oil and add the mustard seeds, asafoetida and curry leaves. Once the mustard seeds pop, drizzle it over the ghashhi. Serve with rice.