Bhenda Puddi Sagle/ Lady’s Finger Dry Bhaji.

“Bhenda Puddi Sagle/ Lady’s Finger Dry Bhaji” ... a traditional side dish that tastes great served with dal-chawal or roti too … the crunch of the onions definitely adds to the taste and makes you crave for more … Yummilicious …

** Bhenda Puddi Sagle or Lady’s Finger/ Okra dry Bhaji is the same as the one I had posted a few days back with pagila/ kantola/ spine gourd. First I would like to thank all those of you who loved the dish and asked me to share in the same with other veggies as I had mentioned so in the post. I somehow had always preferred preparing kismuri which is in similar way with minute preparation differences. In kismuri the onion is cooked well so could be safely kept for sometimes while in puddi sagle the onions are added on raw and once added on they should be served and finished off soon or they smell. To avoid it I add them on steam cook for a few minutes towards the end, which keeps the dish good for long time, in fact remains good if stored in fridge for 24 hours too, but you may not if you want to serve it as it is too.

** Bhenda, tendle, karate are certain type of veggies that’s available all round the year and this dish can be easily prepared anytime of the year. So, when my friend asked me about other veggies in similar pattern I thought of posting first with bhendi and I am sure to add in more soon. Always try out various options in cooking and never fear of certain set backs as they are sure to come, but that is the best part of it, you get to learn by your own mistakes and turn out to perfection them as you proceed preparing them repeatedly. I myself hardly knew anything about cooking when I got married, in fact I am still bad at preparing laddoos and savories as many times my time judgement goes wrong, but then I never worry, just keep on trying and enjoy preparing them, so should all of you without giving up on it totally.

** Here is my simple recipe for “Bhenda Puddi Sagle/ Lady’s Finger Dry Bhaji” … my style …

** Ingredients :

Bhenda/ Bhendi/ Lady’s Finger/ Okra : 500 gms.

Onion/ Piyavu/ Kanda : 2 large sized.

Salt/ Namak/ Meeta : to taste

Oil/ Tel/ Tela : 3 tablsp

** For Masala to be Ground :

Soyi/ Coconut/ Nariyal : 1 cup freshly grated

Kothambari/ Coriander Seeds/ Dhania : 2 tblsp

Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10

Chinchama/ Tamarind/ Imly : small marble sized

Oil/ Tel : 1 tsp

** Wash, wipe dry and cut off the side edges of bhendi/ ladies finger. Now cut them horizontally into 1 inch size pieces giving slant cuts and keep them ready aside.

** Note : Here we need not apply any salt and let rest as bhendi is neither bitter nor contains excess water in it. The procedure is followed only for some types of veggies, so just continue cooking right away without worrying about the outcome.

** For the Masala to be Ground : Heat oil and fry coriander seeds until the color changes slightly. Now add in the red chilies, fry for a minute, remove and add it into a mixer grinder along with one cup of freshly grated coconut and tamarind. Grind without adding water or with just a few tsp if absolutely necessary to a coarse crumbling texture.

** Note : Addition of little water at times does not help in grinding the masala well, and more will have to be added on. To avoid it, just grind all without water, stop often in between, mix well and continue to grind, this method gives you evenly ground coarse mixture powder which is exactly how we want it ground for puddi sagle preparation of dish.

** Heat the 3 tblsp oil in a thick bottomed kadai, when hot lower the heat and add in the prepared and kept ready bhendi pieces, Fry on medium heat till almost done, say about 80%. Add in the ground masala, salt to taste, mix well and cook until thoroughly heated and done. Keep stirring often to avoid the masala getting burnt.

** DO NOT ADD IN ANY WATER while cooking, the dish has to turn out dry crumbled textured, the very reason why it is called puddi sagle, puddi means crumbled. When thoroughly heated, add in the chopped onion and mix well. Cover and let steam cook on low heat just for about 2-3 minutes, mixing in between often and then remove from fire.

** “Bhenda Puddi Sagle/ Lady’s Finger Dry Bhaji” is done and ready to be served. Serve this immediately with dalitoy- sheetHa (dal- chawal) as a side dish with other accompaniments if required. You can also relish roti/ chapatti/ parathas with this puddi sagle as it tastes equally good. Do not keep it for long hours outside at room temperature as the inclusion of not well cooked onion may give out a little bit, so this dish is best served immediately.

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and do give me a feedback if possible.

** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 34 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.