“Bhenda Tomato Sagle (Lady’s Finger Tomato Semi Dry Curry)” … A delicious semi dry curry from Konkani Saraswat Cuisine served as side dish for lunch/ dinner … tastes awesome with dal/ saar-chawal/ roti … Yummilicious …
** Here is a simple dish prepared with bhendi/ lady’s finger/ okra that is a traditional konkani dish prepared in almost all amchi homes. I often prepare this dish adding on tomatoes too though the same is not included in traditional method. However, in my home we love to relish the tomato and I often add on either ripe or raw ones to the curry and it tastes wonderful. I have posted this curry many times in different combos before so will not run into details, but will be sharing a common link to all the dishes, that way you can choose on any other combo of that you would love to prepare too. Do try out various dishes posted in the blog, I assure you they are all taste and safe on tummy too. Stay Safe, Stay Blessed.
** Here is my simple recipe for “Bhenda Tomato Sagle (Lady’s Finger Tomato Semi Dry Curry)” …. My own style ….
** Ingredients :
Bhendi/ Lady’s Finger/ Okra : 15-20 medium sized.
Tomatoes : 3 medium sized.
Salt/ Namak/ Meeta to taste
** For Masala to be ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chillies/ Laal Mirchi/ Kumte Mirsanga :6-8
Methi/ Fenugreek Seeds : ¼ tsp
Coriander Seeds/ Dhania/ Kothimbir : 3 tsp
Tamarind : small pinch as we are adding tomatoes.
Oil : 1 tsp
** For Tempering/ Seasoning :
Coconut Oil/ Tel : 1 tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Karbevu/ Kadipatta : 8-10 leaves.
** Wash and wipe dry the bhendi, slice off the edges and cut them into 1 inch long pieces widthwise giving slant cut. Keep this ready aside.
** Similarly wash, wipe dry and cut the tomatoes too into cubes of 1 inch in size and keep them aside ready.
** To be Ground : Heat Oil in a small pan, when hot add methi seeds, fry a bit then add coriander seeds and fry till slightly color changes. Add red chillies cut into pieces and fry for a minute or two.
** Remove and grind this with freshly grated coconut and a pinch of marble sized tamarind. Do not make the masala into too fine paste; It should be a little bit coarse rava texture. Say about 90% finely done.
** In a thick bottomed kadai add in the cut bhendi pieces and ½ tsp oil, mix well and stir on medium heat for 2 minutes. Now cover with a lid and cook on low heat till almost done, say about 70%. Do not overcook the bhendies..
** Check in between mixing often to avoid veggies getting burnt, if too dry and you find it necessary sprinkle some water and mix well and allow to cook. Now add in the tomatoes mix well, cover and let cook for just 2-3 minutes.
** Now add in the ground masala, salt to taste and mix well. Add water if necessary only to adjust the consistency of the dry gravy. Remember the texture of sagle is thick, so be careful in adding of excess water.
** Cover and cook on low heat stirring often to avoid masala getting burnt at the bottom, till all is well done and you can see some heat escaping from the gravy. Do not apply too much force while mixing the veggies or the whole curry may turn mushy.
** For Tempering/ Seasoning : Heat 1 tsp oil in a small kadai, when hot add in mustard seeds, when they begin to splutter add curry leaves, mix well, fry for a minute and then pour the seasoning over the simmering curry and remove from heat and keep it aside covered for 10-15 minutes before serving. This ensures the curry infuses the seasoning flavors.
** “Bhenda Tomato Sagle (Lady’s Finger Tomato Semi Dry Curry)” is done and ready to be served. Serve this hot as side dish with dal/saar- chawal or with roti/ paratas/ dosa etc. If you want to serve it with plain rice, keep the texture of the curry slightly thinner and it goes well too, that is what we do in our home, as we like having sagle with rice. Do try out this delicious dish and enjoy with your family.
** Note : You can add a small piece of jaggery while adding the masala to the ingredients too, as many people do, however, addition of jaggery is optional and as per individual’s taste/ liking. I have not added as in my home we prefer spicier version and do not like the sweetish tinge. But if you like sweet and spicy dish, you may do so, especially if you are serving with roti/ chapatti, as it taste awesome.
** Note : The addition of tomatoes is my version of sagle dish, you may prepare this same dish without the same too, just add on a marble sized tamarind while grinding if you do not want to add tomatoes. I cut down on tamarind as I was adding on tomatoes, you can add hogplum, bimbul, starfruit if available too.
** If you browse through sagle dishes posted in the blog before a few of them do include hogplums. This is a delicious sour veggie which I love adding on when they are in season, ie during monsoon. In southern parts bimbul/ tree sorrel fruit is available and can be added too, however I do not have access to them, unless someone given them lovingly to me.
** I am sharing a common link to all “Sagle” dishes posted in my Blog before, 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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