Bhenda + Ambado Chakko / Ladies Finger Dry Masala Curry with Hog Plum ............
I have already posted Kadgi chakko a few day before and the basic recipe remains the same except I have used Bhendi / Ladies finger and hogplum. I am repeating the making process once again here with minor changes.
Wash, wipe clean and cut 250 gms of bhendi first vertically into 4 strips then horizontal into 2 or 3 cuts depending upon the length of the bhendi. Keep it ready.
Wash and wipe clean 4-5 Ambado / hogplum and mash them with a heavy stone and keep ready.
For preparing of the Masala: Heat a small pan with 1 tblsp of oil, when hot add 1 tblsp of urad dal and fry till slight colour changes, now add 2 tsp of coriander seeds and fry both till light brown, add in 2-3 Kashmiri red chillies and 2-3 normal spicy chillies and fry for few minutes. Remove cool a bit and grind to a semi-fine paste with 1 heaped cup of fresh grated coconut with as little water as possible. The ground paste should not be very fine nor very coarse.
To prepare the Chakko : Heat 2 tblsp of oil in a thick bottomed kadai, add in the ground masala, mashed ambado / hogplum and a small piece of jaggery ( Jaggery is optional, you can add if you like, I do not add it as I prefer chakko on spicier side). Cook on low heat till bubbles appear. Add water if necessary to make it like a very thick gravy (It thickens out once you add in the bhendi pieces so do not worry). When boiled add in the cut bhendi, salt and mix well.
For tempering: Heat 1 tsp of oil in a small pan, when hot add 1tsp of sasam(Rai), when it splutter add 8-10 curry leaves fry a bit and pour this hot seasoning over the curry and mix well.
Cover the kadai and cook on low heat by mixing often so that it does not get burnt at the bottom for a good 15-20 minutes or till the bhendi / ladies finger get cooked evenly. The masala slowly dries up and sticks to the bhendi pieces well. Keep checking the water quantity so that the chakko does not become too dry nor too watery.
Serve chakko hot by pouring over it coconut oil while serving (Optional). Serve with Dalitoy and Rice or Chapati.
Note : You can add ¼ tsp of methi seeds too while frying urad dal and coriander seeds.
My Tip : You can Micro-wave the slit and cut bhendies for 4-5 minutes and then add to the curry after the hogplums have cooked. This will fasten the cooking procedure and also the bhendi will not be sticky. I have followed this procedure.