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.
Oil – 3 tablespoons
Mustard seeds – 1 teaspoon
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.
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.