Category Archives: Just Mangalore

Bhenda ( Ladies Finger ) Sagle

Bhenda Sagle or Bhindi Sagle


A Mangalore Speciality. A Konkani famous Gowda Saraswat favourite. Goes well with Puli Koddel, Rasam, Hot rice, Fried pappad, Curd Pachadi  and Ghee.  Bhenda Sagle also goes well roti and puri. A dry curry which is very flavourful.


Bhindi ( ladies finger )  ends cut and chopped to slightly big pieces – 3 big cups

Thinly sliced onions – 1 cup

Grated jaggery – 1 teaspoon

Salt to taste

To grind to a little coarse paste

Grated coconut – 3/4 cup

Dry red chillies ( I have used Kashmiri red chillies ) – 6 ( lightly roast the red chillies )

Coriander seeds – 1 tablespoon

Tamarind paste – 1/2 teaspoon

Grind all the above mentioned ingredients in a mixie to a  little coarse paste with little water.

To Season 

Oil – 3 tablespoons

Mustard seeds – 1 teaspoon

To Garnish

Finely chopped curry leaves – little

Grated fresh coconut – a little sprinkle



Heat a non stick pan. Season. First fry the sliced onions. Once the onions turns transparent, add in the chopped bhindi. Fry on sim flame. Once the bhindi is 3/4 cooked add in the coarsely ground paste, salt to taste and the grated jaggery. Sauté on sim flame till the bhindi is fully cooked. Switch off the stove. Garnish. Mix gently. Serve hot.

Chef’s Tips

1) The bhindi tastes nice if it is cooked well.

2) Can also add little finely chopped green coriander leaves in the end as a garnish.

3) As an option cut the ends of the bhindi and chop it into 2 pieces.






Tendli Talasani ( Crushed whole gherkin curry)

Tendli Talasani

A pure Konkani Saraswat dish. Very unique in taste and aroma. Simple, delicious. Goes well with sambar rice, curd rice, rasam rice. The gherkin or kovakai or tendli should be really tender. I learnt this dish from my very good friend Suja Prabhu. Thanks Suju for sharing this recipe with me.


Tendli – 20 ( wash well, wipe it and cut off the tips of both ends, crush the tendli with a stone to flatten them without breaking it. Mix little salt. Toss. Cover and leave it for 15 minutes.)

Garlic – 8 flakes ( pounded )

Kashmiri dry red chillies – 4 ( torn to pieces )

Asafoetida powder – 2 pinches

Salt – to taste ( Already the tendli is salted a bit. Use salt carefully )

Oil – 2 tablespoons

Water – 1 cup


Finely chopped curry leaves – little


Heat a nonstick pan. Add the oil. Keep on medium flame. First add the pounded garlic.  Sauté till it turns golden. Add the torn red chillies. Add the crushed tendli. Cover and cook on sim flame  for 10 minutes. Add 1 cup of water. Simmer till the tendli is fully cooked and the water dries up. Keep on sim flame and toss the tendli gently. Once it turns golden add little salt to taste and the asafoetida powder. Mix gently. After 5 minutes switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Pick nice tender tendli and use. It will melt in the mouth.