“Bhenda Alle' Piyava Gashi/Lady’s Finger Ginger-Onion Curry” … Alle’-Piyava Gashi is a delicious curry prepared mostly by fishitarians but the same tastes equally good with veggies too … Here is a delicious curry prepared with Bhendi/Okra which has lip smacking taste of ginger and onion along with a lovely aroma of coconut oil topped on the curry … Tastes superb with rice … Yummilicious …...
** "Alle'-Piyava Gashi" meaning a curry with addition of ginger and onion, topped with coconut oil, is a well known dish in Konkani Saraswat Cuisine. This curry is prepared both with veggies and Fish and is very famous in our community, though fish curry with the same is more famous among fish eaters. Well this is a simple delicious curry that I have posted both in veg and non veg variations. However, I must confess I do prepare this rarely with veggies and it is only when I have to forgo non-veg for some reason, like if I have friends who do not eat non-veg or so that I prepare this one. However, vegetarians are sure to love this one, you can prepare the same with potatoes, jackfruit seeds and cashew nut etc. Though it tastes fantastic with rice, you can serve it with rice or roti too. Try it and enjoy with your family and friends and do check out for other recipes too. You can mail me or add in comment for query and I would be delighted if you could share in a comment too.
** Here is the recipe for “Bhenda Alle' Piyava Gashi/ Lady’s Finger Ginger-Onion Curry” … My Style …
** Wash and wipe about 20-25 (approximately) large sized "Bhendi/Okra/Lady's Finger" dry. Cut them into horizontal pieces of about 2.5 to 3 inch pieces. You can give them a slant cut while cutting them to give a better appearance, they look beautiful that way and cook better too.
** Masala to be ground : Grind 1 cup of freshly grated coconut with 4-5 "Kashrmiri Dry Red Chillies or Kumte Dry Red chillies or Byadgi Dry Red Chillies" along with a small marble sized piece of "Tamarind/Imly/Chinchama". We need a very smooth textured masala.
** In a thick-bottomed kadai add in ½ tsp of oil and add in the cut bhendi/lady’s finger/ okra and fry for a minute on medium heat. Sprinkle some water, say just about a teaspoon and mix well. Cover and cook on low heat until almost cooked, say about 80% done.
** Add in the ground masala and mix well. Check and add some water to bring to a semi thick gravy consistency. Add in 2-3 "Green Chillies/Hirvi Mirchi/ Tarni Mirsanga" slit lengthwise, 1 inch of "Fresh Ginger/Alle' /Adrak" cut into Julienne's or grated and one medium sized finely chopped "Onion/ Piyavu/ Kanda". Add "Salt /Namak/ Meeta" to taste, mix well and cook on medium heat till you see bubbles appearing on surface.
** Once you see bubbles appearing, lower the heat and add salt to taste. Check the consistency of the gravy and if too thick add in some water and simmer the curry for 5-8 minutes. Lastly add in a 1-2 tablespoons of "Coconut Oil/ Nariyal Tel/ Narlel Tela" to the curry and mix well. Let cook on medium heat for a minute or two and then remove from heat, cover and keep it aside for 15-20 minutes for the flavors to seep in.
** “Bhenda Alle' Piyava Gashi/ Lady’s Finger Ginger-Onion Curry” is done and ready to be served. Best served hot with rice along with some side dishes as accompaniment. You can serve it with roti/chapatti too in which case keep the gravy slightly thicker than that for rice. Enjoy this simple-tasty dish with your family and friends.
** Note : You can prepare this curry with different veggies like potatoes, cauliflower, cashew nuts etc. too. I have already mentioned above that this curry is also prepared with fish and is the most famous one in Konkani Saraswat Cuisine prepared specially with Mackerels or Pomfret, I am sharing the links below for the similar dishes you can catch up on. You can go through the link and check out the recipe and enjoy trying it out too.
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Thanks.