“Bhendi Masala with Teppala (Lady’s Finger/ Okra with Sichuan Pepper)” … a simple side dish with the aromatic flavour of teppala that tastes awesome served with roti/ chapati/ parathas … Yummilicious …
** Teppal ie Sichuan Pepper is a strong flavored condiment added to curries mostly in southern parts of India. It turns curries very aromatic and is quite a common in our GSB Konkani Saraswat Community. Prepared mostly in temples especially in Goa during festival periods as addition of either garlic or onions is prohibited both in temples and at festive times in our community. Teppal/ Sichuan Pepper are found in plenty in Goa and are very aromatic, these are sun dried and preserved and used as and when necessary to the curries. The dish with the addition of this ingredient turns very aromatic along with coconut oil that is added to it. I have added in plenty of recipes both Veg/ Non-Veg in the blog before, so I will not write down much in details again and you can browse through the same using search option.
** Lady’s Finger also known as Bhendi/ Okra is a favorite in my home and I always like to experiment by trying out new dishes using this versatile vegetable. Heavy rains/ flooding/ water logging during monsoon cripples everybody’s life and there is nothing much that can be done but grin and bear the same. Veggies are available in plenty but due to lack of transport it gets hindered and at times one has to do with whatever is available with the veggie vendor. Luckily I managed to get a few veggies and bhendi was one of them. I have already prepared a dish of bhendi with teppal and this one is second on the list while a few others are there in my mind which I will try out soon. This is simple semi dry dish prepared with basic Saraswat masala with teppal and coconut oil.
** Here is the simple method of preparing “Bhendi Masala with Teppala (Lady’s Finger/ Okra with Sichuan Pepper)” … My Style ....
** Ingredients :
Bhenda/ Bhendi/ Lady’s Finger/ Okra : 250-300 gms.
Salt/ Namak/ Meeta : to taste.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tblsp
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Red Kashmiri Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Tamarind/ Imly/ Chinchama : one large marble sized / say about 1 tsp
Urad dal/ Black Gram Dal : 1 tsp
Coriander Seeds/ Kothimbir/ Dhania : 2 tblsp
Jeera/ Cumin Seeds : 1 tsp
Methi seeds/ Fenugreek seeds : ½ tsp (Optional, I have added)
Oil/ Tel/ Tela : 1 tsp
** Teppal- Sichuan Pepper : 12-15
** Addition of Sichuan Pepper / teppal to curries :
The addition of teppal/ sichuan pepper depends upon how much aromatic it is. If too strong in flavor use less and vice versa. The older the shelf life of the teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. Also it depends again upon individual liking as some prefer lightly perfumed dish while some prefer it with stronger smell. So use your judgment while adding in the teppal to be precise. With experience, you will learn to adjust the same. Also remember to snip off the stem and the center black seed from the teppal before grinding or using the same.
**Again Sichuan Pepper / Teppal can be used via 2 methods ... You may choose any method that suits you.
1) Is to add them to the ground masala towards the end and grind to a smooth paste along with the masalas and grind and use it to the curry. It is also used while frying ingredients and added to masala while grinding.
2) The other method is to grind the teppal/ Sichuan pepper separately in water and then sieve it. Use the sieved water while grinding the masala.
** I have mentioned both methods of addition of teppal, you may choose that which is suitable to you. I most of the time grind them in masala. But once again I repeat the inner black seed within teppal should be discarded while grinding along with masala. Also your mixer grinder blade should be sharp to make fine masala or else please follow the 2nd method, which what I do most of the time.
** Wash and wipe the bhendi/ lady's finger to remove all traces off water. Cut off both the edge side portions and then cut them into 1 inch length pieces giving slant cut (optional) and keep it aside ready.
** First add teppal/ Sichuan pepper in mixer grinder with little bit of water and grind well, need not be fine. Remove and sieve it through a fine sieve adding more water if required only. Use this sieved water for grinding the masala.
** Note : The addition of number of teppal/ Sichuan pepper depends upon how strong the flavour is. If too strong use less, say about 5-6 and if they are old and less aromatic about 10. The older the shelf life of the teppal the less aromatic it becomes and you may have to add in more while newly dried once are more aromatic and you may need to add in less. Also it depends again upon individual liking as some prefer lightly perfumed dish while some prefer it with strong smell. So use your judgment while adding in the teppal to be precise. With experience, you will learn to adjust the same.
** Masala to be Ground : Heat oil in a kadai, when hot lower the heat add urad dal and fry for a minute then add coriander seeds, jeera, methi and fry for another few minutes. Lastly add red chillies and further fry for a few minutes. All ingredients should be fried well but not burnt, remove and let cool a bit, then add into mixer grinder along with tamarind, coconut and grind to a smooth paste with the sieved teppal water.
** To prepare the curry : Heat ½ tsp of coconut oil in a thick bottomed kadai, when hot add bhendi pieces and stir fry on medium heat for 2-3 minutes, this helps in cooking bhendi sticky free. Now lower the heat and cook covered stirring in between 1-2 times until 80% done. Now add the ground masala, salt to taste and mix well.
** Add just enough water to bring it to a thick gravy consistency and let cook on medium to low heat until you see bubbles appearing on surface. Lastly add coconut oil, mix well, remove from fire and keep it aside covered for 15- 20 mins for the flavours to be infused well before serving it hot with any dish of your choice.
** Note : Do not add excess water as this is a semi dry textured dish to be served with roti. If you find that the curry is too thick while serving then you can add some hot water and mix well just before serving. In case you want to serve it with rice then you may add more water while cooking to bring to correct consistency.
** “Bhendi Masala with Teppala (Lady’s Finger/ Okra with Sichuan Pepper)” is done and ready to be served. Tastes best served with roti/ chapati/ paratha though you can serve it with rice too. However, if serving with rice do prepare the curry slightly thinner textured than as when served with roti. you can enjoy the same with roti/ bhakri etc. in which case keep it slightly thicker. Enjoy this dish with your family and friends and do give me a feed back or leave in a comment.
** Coconut Oil/ Nariyal Tel/ Narlel Tela : Please do add coconut oil for this curry as it brings out the right flavors unlike done so with any other oil. Rest assured that coconut oil is really good for health and don’t go by false advertisements. We GSB Konkani Saraswats have been using it for generations now without any health issues as such that which is not faced by consumption of other oils. Its always the quantity used that matters with any oil used and coconut oil these days are being recognized worldwide.
** Try out this delicious dish if you have access to Teppal/ Sichuan pepper which is easily available in southern stores or online too, you can check out on the picture shared if new to it. Remember this is very strong flavored and sometimes one may not like it in one go, you just need to have it a few times if need be to get used to the taste and then there is no looking back. There are a few more dishes shared in the blog with teppal which you can browse through and try following the common link shared below.
** Sharing a common link below to all the dishes posted prepared with “Teppal” below …
** You can check out another tasty dish in similar lines where in turmeric leaves/ haldi paan is used along with teppal for preparing bhendi dish below …
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