Bhendi Cha Ras

Instructions

Method:

Preparing the Tamarind Pulp:

• Soak a lime-sized ball of tamarind in warm water for about 15-20 minutes. Squeeze the soaked tamarind to extract the thick pulp. Set it aside.

Frying the Spice Ingredients:

• In a small pan, dry roast the chana dal, urad dal, and methi seeds on medium flame until they turn golden brown.
• Add coriander seeds, poppy seeds, cloves (if using), red chilies, and fresh grated coconut to the same pan. Fry these ingredients until they are crisp and aromatic.
• Optionally, add a small piece of dalchini (cinnamon) to the mixture for an extra depth of flavor.
• Once everything is roasted, set it aside to cool. Once cooled, grind the mixture into a fine powder, then add a little water and blend it into a smooth paste.

Preparing the Bhendi:

• Wash and cut the bhendi (okra) into long or small slices. Keep them soaked in water to retain their color and prevent them from becoming slimy.
• In a large kadai or pan, heat 2 tablespoons of oil. Once hot, add mustard seeds and allow them to splutter.
• Add the cut bhendi pieces and sauté them on medium flame for a few minutes until they begin to soften.

Simmering with Tamarind Pulp:

• Add the tamarind pulp to the bhendi, followed by enough water to cover the okra.
• Stir well and let it come to a gentle boil. Cover and cook for 5-7 minutes until the bhendi becomes tender.

Adding the Spice Paste:

• Once the bhendi is cooked, add the prepared spice paste to the pan. Mix everything well, ensuring the paste is evenly distributed.
• Simmer the mixture on low heat for 10-15 minutes until the raw smell of the spices disappears and a delightful aroma of the cooked ras emerges.

Final Adjustments:

• If using jaggery, add it at this stage to balance the tangy tamarind and the spiciness of the curry.
• Add salt and hing (asafoetida) to taste.
• Garnish with fresh curry leaves for added flavor.

Serving:

• Serve the hot Bhendyacha Ras with steamed rice or as a side dish to complement a larger South Indian meal.

Additional Tips:

• Bhendi (Okra) Texture: Be careful not to overcook the bhendi; it should remain soft but not mushy. Sautéing the bhendi initially helps reduce its sliminess.
• Spice Level: You can adjust the amount of red chilies based on your heat preference.
• Tamarind to Jaggery Balance: If you prefer a sweeter curry, increase the amount of jaggery. For a more tangy version, reduce it or leave it out entirely.
• Coconut: If fresh coconut is not available, you can use desiccated coconut, though fresh coconut adds the best flavor and texture.
• Consistency: If you want a thicker curry, simmer the dish for a bit longer. For a thinner consistency, add more water while cooking.