Neer Dosa with Bendekayi Gassi

Ingredients

• 250 g Okra (Trimmed and cut into 1-inch pieces)
• 3 tbsp Coconut Oil (Divided for different steps)
• 1 medium Onion (Finely chopped)
• 1 cup Fresh Coconut (Grated)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 0.25 tsp Fenugreek Seeds
• 4 pcs Dried Red Chillies (Byadgi or Kashmiri variety recommended for color)
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in warm water)
• 1 tsp Jaggery (Powdered or grated)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 3 cloves Garlic (Lightly crushed)
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water (Plus more for grinding, adjust as needed)

Instructions

1. 1

   Prepare the Okra: Wash the okra and pat it completely dry with a kitchen towel. This is crucial to minimize sliminess. Trim the ends and cut into 1-inch pieces. Heat 1 tbsp of coconut oil in a wide pan over medium heat. Add the okra and sauté for 8-10 minutes, stirring occasionally, until it's tender, no longer slimy, and has light brown spots. Do not cover the pan. Remove from the pan and set aside.

2. 2

   Roast the Spices: In the same pan, heat 1 tsp of coconut oil on low-medium heat. Add coriander seeds, cumin seeds, urad dal, and fenugreek seeds. Roast for 1-2 minutes until the dal turns light golden and the spices are aromatic. Add the dried red chillies and roast for another 30-45 seconds until they puff up slightly. Be careful not to burn them.

3. 3

   Grind the Masala Paste: Transfer the roasted spices to a grinder jar. Add the grated fresh coconut, turmeric powder, and tamarind paste. Add about 1/2 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, a tablespoon at a time, to achieve a smooth consistency.

4. 4

   Cook the Gravy: In a kadai or pot, heat the remaining 1 tbsp of coconut oil. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Pour in the ground masala paste, 1 cup of water, salt, and powdered jaggery. Mix well to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 7-8 minutes, stirring occasionally, until the gravy thickens and you see oil separating at the edges.

5. 5

   Combine and Simmer: Add the sautéed okra to the simmering gravy. Stir gently to coat the okra pieces. Let it cook for another 4-5 minutes, allowing the okra to absorb the flavors of the gassi. Adjust the consistency with a little warm water if the gravy is too thick.