2 weeks ago
Okra curry/ಬೆಂಡೆಕಾಯಿ ಗೊಜ್ಜು...a unique south indian curry with a combination of salt, spice, sour and sweet taste, it's a perfect dish to rejuvenate your taste buds. you know, the time after you recover from a fever or cold - you have a crazy appetite and your tongue is yearning for something yummy? this curry is just b**g on... to be more precise, 'it's drama in the mouth' like what ottolenghi says...
300g okra, sliced into 1cm thick roundels
1 tsp amchur powder(dry mango powder)
2 tbsp dry tamarind soaked in half cup hot water
2 tbsp jaggery or more for a sweeter version
3 tbsp rasam powder
1/4 cup brown/black sesame seeds
1 cup dessicated/dry coconut(do not use fresh coconut)
sprig of curry leaves
1 tsp oil
1 tsp mustard seeds
pinch of hing/asafoetida
2 cups water
salt to taste
🔸dry roast sesame seeds and coconut separately till they start to change colour. let cool. grind together to a not-so-fine powder in a coffee grinder.
🔸in a large non-stick fry pan, heat oil and add mustard seeds. allow them to splutter. 🔸add in curry leaves, hing, okra and amchur powder(the amchur powder ensures the okra doesn't get slimy upon cooking). combine, cover and cook on medium heat till the okra is half done.
🔸now, squeeze the tamarind to extract the pulp. discard any seeds or fiber. tip in the pulp, jaggery, ground powder and rasam powder. add water, bring it to a boil and simmer till you see specs of oil on the surface of the curry. add salt.
🔸switch off heat. the curry becomes thicker and better in taste after it cools.
🔸the curry tastes fantastic with neer dosa, but you can also enjoy it with either chapati or rice.
🔹the consistency of the ground powder is very important in this recipe. the texture of the curry has to be creamy but slightly sandy at the same time. 🔹do adjust the amount of sweet, spice and tang as per your taste. we prefer the dish a little on the tangier side in our household. 🔹black sesame seeds are preferred to brown ones in this recipe.