“Bhenda- Piyava Bhutti (Lady’s Finger- Onion Curry)” … A delicious side dish from Konkani Saraswat Cuisine, prepared with bhenda/bhendi and kanda/Irulli with scrumptious seasoning of evenly browned onions … tastes awesome when served with dalitoy-rice or parathas … Yummilicious …
** Bhutti is a common dish from Konkani Saraswat Cuisine and can be prepared in combination of various veggies while by and large onion remains constant in it. Tendle Bhutti ie Ivy Gourd or Gherkins with onion is the most sought after / popular one and is loved by one and all followed by Karate' (Karela/Bitter Gourd) and small gud gud almabe (mushrooms that erupt from ground during monsoon) bhutti. The same can be prepared with pulses or dried beans too, and it tastes great. I have posted many combination of veggies of bhutti and that of pulses too before and this one is also slightly a different one. The recipe remains the same the only change being that I have prepared it with Bhendi/Lady’s Finger. You will find some more combos of bhutti in the Blog if you use the search option. However, to make it easier, I will also share the common link to them at the bottom of this recipe for easier access for those who want to check out on the same. Here is another simple but tasty dish that taste simply awesome when served with either dal-chawal or roti/parathas/chapati/poori. Try it out, I am sure all in your home will love it specially children as this is a medium spiced dish.
** Here is my simple method of preparing “Bhenda- Piyava Bhutti (Lady’s Finger- Onion Curry)” …. Konkani Saraswat Cuisine Style ….
** Ingredients :
Onion / Piyavu / Kanda : 2 medium sized
Bhendi/Bhenda/Ladys Finger : 250 gms
Oil : 2 tblsp
Salt to taste
** Masala to be Ground :
Coconut/Soyi : 1 cup freshly grated.
Coriander seeds/Kothimbir/Dhania : 2 tsp
Kashmiri Red Chillies or Kumte Mirsanga or Byadgi Mirchi : : 8-10
Tamarind/Chinchama/Imli : a small marble sized.
** For Tempering/Seasoning :
Oil : 3 tblsp
Onion/ Piyavu / Kanda : 1 medium sized finely chopped.
** Note : You can use ambado (hogplums), bimbul (tree sorrel) or Karmbal (Star fruit) when they are in season instead of the usual tamarind which is added while grinding the masala. This time however I did not have any of them at home, so I added tamarind to the masala while grinding.
** Peel off the skin of the onions and cut them into 1 inch sized cubes and keep them ready aside. Wash, wipe dry the Bhendi. Slice off the edges and then cut them into pieces of about 1.5 inch in length horizontally. Keep them also ready separately aside.
** For grinding of Masala : Add the coconut, coriander seeds, red chillies and tamarind in a mixer grinder and grind to a fine paste with little water. There is no need to grind the masala too fine but ensure that it is not coarse either. Remove and keep this aside ready.
** Heat oil in a thick bottomed kadai, when hot lower the heat to medium and add in the onion pieces and fry till they are translucent. Do not let them brown or overcook, we just need it slightly softened. Add in the prepared and kept bhendi/lady’s finger pieces and mix well. Sprinkle some water and cook covered on low heat till 80% done.
** Now add in the ground masala, salt to taste and mix well. If too dry you can add in half a cup of water. Cover and cook till the masala gives out sort of bubbles on top. Keep stirring often in between to avoid the masala getting burnt at the bottom as it is thick in consistency. When you see bubbles appearing on top remove from fire and keep it aside.
** For Tempering/Seasoning : Heat oil in a small pan, when hot lower the heat to medium and add in the finely chopped onions and fry it stirring often to even brown the onion for tempering. When done remove and pour it over the simmering curry, cover and keep it aside for about 20-30 minutes for the flavors to seep in well and it is done. If too thickened when serving, just add in half to one cup of hot water (as required) and mix well.
** “Bhenda- Piyava Bhutti (Lady’s Finger- Onion Curry)” is done and ready to be served. Serve the dish hot with Dalitoy and Rice as an accompaniment. Goes well with roti / chapatti too. A yummy dish when served with other dishes as a side dish. I served it with Dal-Chawal and salad for lunch and with roti for dinner. Do try out this dish and enjoy with your family and friends.
** Note : This semi dry curry remains good if cooled immediately and put in an airtight container and stored in fridge, if for any reason you want to prepare the dish prior by some hours or a day. Just before serving, if you have a microwave oven you can heat it up for 2-3 minutes on a flat glassware dish or you can put the same in a bowl and steam it in pedavan / Idly steamer.
** Note : There are actually 2-3 ways of preparing Bhutti. For some dishes you temper with mustard and curry leaves at the starting and then add veggies while at times it is added after the curry is done. Then traditionally onion seasoning is done at the end of the cooking the bhutti too, while some are added at the starting as I did for this one. And then there are some dishes where in pulses are used and the onion is added on just while cooking without really frying them much and seasoned with mustard and curry leaves.
I really have no knowledge as to why a dish with one name is cooked in so many minute differences. The only conclusion I can come to is again the different locations people stay in, as in the process many a times, they pick up the culture of that particular place. To the best of my knowledge bhutti is always seasoned with onions, though I myself have at time done otherwise. But the name bhutti always reminds many of us still that awesome evenly browned onion seasoning topped on the curry.
** I am sharing a common link to the recipe of “Bhutti” below, you can check out various combination of the same and try out that which appeals to you ….
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