Neer Dosa with Bende Gassi

Ingredients

• 250 g Okra (Washed, dried, and cut into 1-inch pieces)
• 4 tbsp Coconut Oil (Divided)
• 1 pcs Onion (Medium, finely chopped)
• 1 cup Grated Coconut (Fresh or frozen)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 4 pcs Byadgi Chilies (Dried, for color)
• 2 pcs Guntur Chilies (Dried, for heat (adjust to taste))
• 4 cloves Garlic
• 0.5 tsp Turmeric Powder
• 1 inch piece Tamarind (Marble-sized piece)
• 1 tsp Jaggery (Grated)
• 1.25 tsp Salt (Or to taste)
• 2 cups Water (Approx, for grinding and gravy)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)

Instructions

1. 1

   Prepare Okra: Wash okra and pat completely dry with a kitchen towel. Trim the ends and cut into 1-inch pieces. Heat 2 tbsp of coconut oil in a wide pan over medium heat. Add the cut okra and sauté for 8-10 minutes, stirring occasionally, until tender and lightly browned. This step is crucial to reduce sliminess. Remove the okra from the pan and set aside.

2. 2

   Roast Spices and Coconut: In the same pan, on low heat, dry roast the coriander seeds, cumin seeds, fenugreek seeds, Byadgi chilies, and Guntur chilies for 2-3 minutes until they become fragrant. Add the grated coconut and continue to roast, stirring constantly, for another 4-5 minutes until the coconut turns a uniform golden brown. Turn off the heat and allow the mixture to cool completely.

3. 3

   Grind the Masala Paste: Transfer the cooled roasted ingredients to a high-speed blender. Add the garlic cloves, turmeric powder, and the piece of tamarind. Pour in about 1/2 cup of water and grind to a very smooth, fine paste. Add more water, a tablespoon at a time, if needed to achieve a smooth consistency.

4. 4

   Cook the Curry Base: Heat 1 tbsp of coconut oil in the same pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Pour in the ground masala paste and cook for 6-8 minutes, stirring frequently, until the paste thickens, the raw smell disappears, and you see oil separating from the sides.

5. 5

   Simmer the Gassi: Add 1.5 cups of water, salt, and grated jaggery to the pan. Stir everything well to combine and bring the gravy to a gentle boil. Gently add the previously sautéed okra to the simmering gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, allowing the okra to absorb the flavors.