Bendache' Hummana / Lady's Finger Curry With Asafoetida (Hing) .....
This is a medium spicy gravy dish seasoned with hing and coconut oil. This goes well with steamed rice and also with chapati. Lady's Finger / Bhendi should be cut into 3 inches sticks for the same.
Wash and wipe 250-300 gms of Bendi / Lady’s finger. Cut off the edges of both the sides of the bendi and cut it to 3 inch pieces horizontally.
For Masala : Grind one heaped cup of freshly grated coconut with 5-8 red kashmiri chillies and a small marble sized tamarind to a very smooth paste.
Heat a tablespoon of coconut oil in a thick bottomed kadai. Add in the bendi pieces and mix well. The bhendi pieces should get coated with the oil slightly. Lower the heat to minimum, cover and cook on low heat till almost done.
When almost done add in the finely ground masala, salt to taste and mix well. Bring the curry to a boil on medium heat. Lower the heat and let simmer for 5 minutes.
Add in a large tablespoon full of prepared hing water (if using hing water) and a tablespoon of coconut oil to the curry, mix well, cover and remove from fire and keep aside for 10-15 minutes for the flavours to seep in well.
If not using prepared hing water, then heat 1 tblsp of coconut oil, when hot add 1 tsp of hing powder and remove from fire and pour over the curry. You can use either of the methods.
This is a semi dry dish, which can be served both with rice and roti. Goes well with rice and moong dal khichidi too.