Goan Red Rice, Vegetable Caldin and Bhendi Sukhem

Ingredients

• 1 cup Fresh Grated Coconut
• 2 piece Green Chilli (slit lengthwise, adjust to taste)
• 1 inch Ginger (roughly chopped)
• 4 piece Garlic Clove (roughly chopped)
• 1 tbsp Coriander Seed
• 1 tsp Cumin Seed
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste
• 0.25 cup Water (for grinding masala paste, add more if needed)
• 2 tbsp Coconut Oil
• 1 medium Onion (finely chopped)
• 1 medium Potato (peeled and cubed)
• 1 medium Carrot (peeled and cubed)
• 1 cup Cauliflower Floret (cut into small florets)
• 0.5 cup French Bean (chopped into 1-inch pieces)
• 0.5 cup Green Pea (fresh or frozen)
• 1.5 cup Thin Coconut Milk
• 1 cup Thick Coconut Milk
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance flavors)
• 1 tbsp Lime Juice (freshly squeezed)
• 2 tbsp Coriander Leaf (chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Paste

   • In a high-speed blender, combine the fresh grated coconut, green chilies, ginger, garlic, coriander seeds, cumin seeds, turmeric powder, and tamarind paste.
   • Add 1/4 cup of water and blend until you have a completely smooth, fine paste. If needed, add another tablespoon or two of water to facilitate blending.
2. 2

   Sauté Aromatics and Masala

   • Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
   • Add the ground masala paste to the pan. Cook, stirring frequently, for 5-7 minutes until the paste is fragrant and the raw smell of the spices has disappeared.
3. 3

   Cook the Vegetables

   • Add the cubed potato, carrot, and cauliflower florets to the pan. Stir well to coat them evenly with the masala and sauté for 2 minutes.
   • Pour in the thin coconut milk and add salt. Stir to combine and bring the mixture to a gentle simmer.
   • Cover the pan, reduce the heat to low, and cook for 10-12 minutes, or until the potatoes and carrots are about 80% cooked.

Ingredients

• 500 g Okra (Washed, dried thoroughly, and cut into 1-inch pieces)
• 1 medium Onion (Finely chopped)
• 1 cup Fresh Coconut (Grated. Frozen and thawed can be used as a substitute.)
• 1 tbsp Tamarind Paste (Or a small lime-sized ball of tamarind soaked in 1/4 cup warm water and strained)
• 1 tbsp Jaggery (Grated or powdered)
• 4 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 2 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Kashmiri variety recommended for color)
• 1.5 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1 tsp Salt (Or to taste)
• 3 tbsp Water (As needed, for simmering)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.