Steamed Basmati Rice, Ash Gourd Buttermilk Stew and Bendakaya Fry

Ingredients

• 500 g Ash Gourd (Peeled, deseeded, and cut into 1-inch cubes)
• 2 cup Curd (Slightly sour for best flavor)
• 1 tbsp Chana Dal (Also known as split chickpeas)
• 1 tsp Raw Rice (Any short-grain variety like Sona Masoori)
• 3 tbsp Grated Coconut (Fresh or frozen (thawed))
• 3 pcs Green Chilli (Adjust to your spice preference)
• 0.5 inch Ginger (Peeled and roughly chopped)
• 2 tbsp Vegetable Oil (Or coconut oil for more flavor)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 pcs Dried Red Chilli (Broken in half)
• 10 pcs Curry Leaves (Fresh leaves)
• 0.25 tsp Hing (Asafoetida, use gluten-free if needed)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 2 cup Water (Divided use: 1 cup for cooking, 1 cup for buttermilk)

Instructions

1. 1

   Begin by soaking the chana dal and raw rice in a small bowl with warm water for at least 30 minutes. This step is crucial for ensuring they grind into a smooth paste.

2. 2

   In a medium-sized pot, combine the cubed ash gourd, 1 cup of water, turmeric powder, and salt. Bring to a boil over medium heat, then reduce the heat to a simmer. Cook for 10-12 minutes, or until the gourd is tender and translucent but still holds its shape.

3. 3

   While the gourd is cooking, drain the soaked dal and rice. Transfer them to a blender or grinder. Add the grated coconut, green chillies, and ginger. Add 2-3 tablespoons of water and grind to a very fine, smooth paste. Add a little more water if needed to facilitate grinding.

4. 4

   Once the ash gourd is cooked, reduce the heat to low and stir in the ground paste. Cook for 4-5 minutes, stirring occasionally, until the gravy thickens slightly and the raw smell of the paste disappears.

5. 5

   In a separate bowl, whisk the curd with the remaining 1 cup of water until it is completely smooth and has the consistency of buttermilk. Turn off the heat under the pot completely. Wait for 30 seconds, then slowly pour the whisked curd into the pot, stirring continuously to prevent curdling. Gently warm the stew on the lowest possible heat for 1-2 minutes. Do not let it simmer or boil.

6. 6

   For the tempering (tadka), heat the oil in a small pan over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the cumin seeds, broken dried red chillies, and hing. Sauté for 30 seconds until fragrant. Finally, add the curry leaves and let them sizzle for a few seconds until crisp.

Ingredients

• 500 g Okra (Also known as Bendakaya. Use young, tender pods.)
• 3 tbsp Vegetable Oil (Or any neutral cooking oil.)
• 1 pcs Onion (Medium-sized, finely chopped.)
• 4 pcs Garlic Cloves (Crushed or minced.)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal (Split black gram lentils.)
• 1 tsp Chana Dal (Split Bengal gram lentils.)
• 2 pcs Dried Red Chillies (Broken in half.)
• 12 pcs Curry Leaves
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference.)
• 1 tsp Salt (Adjust to taste.)
• 1 tbsp Lemon Juice (Freshly squeezed.)

Instructions

1. 1

   Prep the Okra: Wash the okra thoroughly. Pat them completely dry with a clean kitchen towel or let them air dry for an hour. This step is critical to prevent a slimy texture. Once bone dry, trim the top and tail of each okra and chop them into 1/4-inch thick rounds.

2. 2

   Temper the Spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely. Then, add cumin seeds, urad dal, and chana dal. Sauté for about a minute until the dals turn a light golden brown.

3. 3

   Sauté Aromatics: Add the broken dried red chillies and curry leaves, and sauté for a few seconds until fragrant. Immediately add the finely chopped onion and crushed garlic. Sauté for 3-4 minutes until the onions become soft and translucent.

4. 4

   Cook the Okra: Add the chopped okra to the pan, spreading it in a single layer as much as possible. Mix gently to coat with the tempering. Cook uncovered on a medium-low flame for 15-20 minutes, stirring occasionally (every 4-5 minutes). The initial sliminess will disappear, and the okra will start to shrink and become crisp. Avoid over-stirring.

5. 5

   Add Spices and Salt: Once the okra is well-cooked, tender, and crispy at the edges, reduce the heat to low. Add the turmeric powder, red chili powder, and salt. Gently toss everything together to ensure the okra is evenly coated with the spices. Cook for another 2 minutes.

6. 6

   Finish and Serve: Turn off the heat. Squeeze the fresh lemon juice over the fry and give it a final mix. Serve the Bendakaya Fry hot as a side dish with steamed rice and sambar, dal, or rasam.