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Fiber-rich Bhendi Sukhem with soft chapati and protein-packed Goan Dal. Homestyle comfort food for a wholesome meal!

A classic Goan dry stir-fry featuring tender okra tossed with grated coconut, tangy tamarind, and a hint of sweet jaggery. This delightful side dish brings the unique flavors of the Konkan coast to your table.
Serving size: 1 cup

A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Serving size: 2 chapatis

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Fiber-rich Bhendi Sukhem with soft chapati and protein-packed Goan Dal. Homestyle comfort food for a wholesome meal!
This goan dish is perfect for dinner. With 874.25 calories and 23.68g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Okra: Wash the okra and pat it completely dry with a kitchen towel. This is the most critical step to prevent a slimy dish. Trim the tops and tails, then chop the okra into 1-inch thick rounds. Set aside.
Shallow-Fry the Okra: Heat 3 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and stir-fry for 8-10 minutes, stirring occasionally. Cook until the okra is tender, slightly browned at the edges, and the sliminess has completely disappeared. Remove the fried okra from the pan and set it aside on a plate.
Prepare the Masala Base: In the same pan, add the remaining 1 tablespoon of oil. Once the oil is hot, add the mustard seeds. When they begin to splutter, add the asafoetida and slit green chilies. Sauté for about 30 seconds until fragrant.
Sauté Aromatics and Spices: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent. Lower the heat and add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir continuously for about a minute until the raw smell of the spices disappears.
Combine and Finish: Add the grated coconut and sauté for 2-3 minutes until it's lightly toasted and aromatic. Return the fried okra to the pan. Add the tamarind paste, grated jaggery, and salt. Gently toss everything together to ensure the okra is evenly coated with the masala.
Simmer and Serve: If the mixture appears too dry, sprinkle 2-3 tablespoons of water. Cover the pan with a lid and let it cook on low heat for 5-7 minutes. This allows the okra to absorb all the sweet, sour, and spicy flavors. Serve the Bhendi Sukhem hot as a side dish with Goan fish curry rice or with chapatis.
Prepare the Dough
Divide and Roll the Chapatis
Cook the Chapatis
Finish and Serve
Serving size: 1 cup
Pressure Cook the Dal
Simmer with Coconut Milk and Kokum
Prepare the Tempering (Tadka)
Combine and Serve