"Mashinga Sanga- Bhenda Sagle Ambado ghalnu/ Drumstick- Lady's Finger- Hogplum Masala Curry" ... A delicious side dish served with dal- chawal/ roti/ chapati/ parathas/ dosa etc. Tastes awesome .... Yummilicious ....
** Without running into more details about this curry which is fondly called sagle in Konkani by GSB's let me share in the preparation method of the same. I have shared many sagle recipes before in the blog to which I will be sharing a common link at the bottom of this recipe for easy access to them.
** For this particular recipe I have used Bhendi ie Okra/ Lady's finger/ Bendekayi along with Drumstick/ Mashinga saang available almost all round the country. I have added Hogplum/ Ambado/ Ambtekayi for tartness, however, if unavailable you can add a small marble sized tarmarind while grinding masala too.
** Here is the recipe for "Mashinga Sanga- Bhenda Sagle Ambado ghalnu/ Drumstick- Lady's Finger- Hogplum Masala Curry" .... My style ....
** The bhendi/ lady's finger I bought were thick and about 10 inches in length. Wash, wipe them dry and trim off the edges on both the sides of about 12 bhendi’s. Cut them into 3 inches length. You will get about 3 pieces of each bendi. You can also use smaller sized bhendi, just see to it that it is cut into about 3 inches length.
** String off the skin sparingly (not all) of 2 Mashinga sanga/ drumsticks and cut them also into 3 inches pieces. You should have about 10-12 pieces in all of the drumsticks. Wash them and keep them ready.
** Wash and wipe about 4-5 ambado/ hogplum. Trim off the stem side of it and with the help of a stone crush them and keep them ready.
** Masala To be Ground : Heat 2 tsp oil/ tela/ tel in a small pan, when hot add ¼ tsp of methi (fenugreek) seeds, fry a bit, then add 3 tsp of coriander (kothimbir/ dhania) seeds and fry till the color changes slightly. Add 7-8 kashmiri red chillies (byadgi mirchi/ kumte mirsanga) cut into pieces and fry for a minute or two.
** Remove and grind this with 2 cups of freshly grated coconut (soyi/ nariyal). If not using ambado/ hogplum in the curry, then add a small marble sized tamarind (chinchama/ Imly) while grinding. Do not make the masala into too fine paste. It should be a little bit coarse only. Say about 90% finely done.
** In a thick bottomed kadai add in mashinga saang/ drumstick pieces with about 1 cup of water and bring to a boil. Mix well, lower the heat and cook covered for about 5-10 minutes. Remove the cover and mix well once again. Add lady's finger/ bhendi pieces and crushed ambado/ hogplums. Cover and let cook till almost cooked. Keep stirring/ mixing in between for the vegetables to get evenly cooked.
** Add in the ground masala, salt (namak/ meeta) to taste and mix well. Add water if necessary, the texture of sagle is thick, so be careful in adding of excess water. Bring to full boil on medium heat stirring often to avoid it getting burnt at the bottom. When cooked and done bubbles start appearing on the surface of the gravy, lower the heat to minimum and let simmer while you prepare tempering.
** For Tempering/ Seasoning/ Pannaka : Heat 2 tsp oil (tela/ tel) in small kadai, when hot add 1 tsp of mustard seeds (rai/ Sasam), when they begin to splutter add 10-12 curry leaves (kadipatta/ karbevu), fry for a few seconds and then pour it over the curry, mix well, cover and keep it aside for 15 minutes for flavors to get infused.
** "Mashinga Sanga- Bhenda Sagle Ambado ghalnu/ Drumstick- Lady's Finger- Hogplum Masala Curry" is done and ready to be served. This curry is usually served hot as a side dish along with dalitoy (spiced tuvar dal) and sheetHa (rice) in GSB community for lunch or dinner along with other accompaniments. If you want to serve it as a curry with rice, then keep the texture slightly thinner and it goes well too, that is what we do in our home, as we like having sagle with rice. However, I also prepare panpolo (neer daos) to be served along with sagle for lunch and it is a wonderful combination. Do try out this delicious dish, serve it in your own combinations and enjoy with your family.
** Note : Addition of jaggery to the curry is optional and as per individual’s taste/ liking, I have not added as we do not like it sweetened when relishing with rice. However, if you are going to have it with roti/ chapatti then you may do so as it tastes great too.
** I am sharing a common link to all “Sagle” dishes posted in my Blog before. The recipe is the same with just changes in veggies, you can check out on the same by clicking on it and prepare that which you and your family would like to have…
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