keralaEasyveganvegetariangluten freedairy free

Bende Gassi

Name: Bende Gassi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 300 g okra (tender, washed, wiped dry, cut into 1-inch pieces); 2 tsp oil (for sautéing okra); 0.75 cup grated coconut (fresh); 2 tsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 3 pcs dried red chili (byadgi or kashmiri, for mild heat and color); 1 tsp tamarind (soaked in 2 tbsp warm water for 15 minutes, pulp extracted); 1 tsp jaggery (grated); 1 pinch turmeric powder; 0.5 tsp salt; 1 cup water (for grinding and gravy); 2 tsp coconut oil; 0.5 tsp mustard seeds; 8 pcs curry leaves; 4 pcs garlic (cloves, crushed lightly); 1 pcs onion (medium, finely chopped)

RATING

4.2/5(28)

TASTE SCORE

8/10

Tender okra simmered in a creamy roasted coconut and spice gravy. This Mangalorean classic is mildly spiced yet deeply flavorful, with the natural sweetness of coconut balancing the tangy, warm notes of tamarind and roasted spices. A cherished coastal comfort dish best sopped up with steamed rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

150 cal

SERVINGS

METHOD · 8 STEPS

prep · ~7 min
Roast the coconut and spices.
1.Heat a heavy bottom pan on medium-low. Add grated coconut.
2.Dry roast the coconut, stirring continuously until golden and aromatic (4-5 minutes).
3.Add coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies.
4.Continue roasting for 2 more minutes until fragrant. Transfer to a plate to cool.
TIPStir constantly to avoid burning the coconut; a golden-brown color gives the best flavor.
prep · ~15 min
Soak the tamarind.
Soak tamarind in 2 tablespoons of warm water for 15 minutes. Squeeze and extract the pulp, discarding the fibers.
fry · ~8 min
Sauté the okra.
1.Heat 2 tsp oil in a pan. Add cut okra pieces.
2.Sauté on medium-high heat for 6-8 minutes until slime disappears and okra is lightly browned.
3.Sprinkle a pinch of salt while sautéing. Set aside.
TIPDo not crowd the pan—cook in batches if needed to ensure the okra stays firm and doesn't steam.
mix · ~2 min
Grind the masala paste.
Blend the cooled roasted coconut-spice mixture with tamarind pulp, jaggery, and ½ cup water. Grind to a smooth, thick paste.
temper · ~5 min
Make the tempering.
1.Heat coconut oil in the same heavy bottom pan on medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add crushed garlic and curry leaves. Sauté until garlic turns golden (1 minute).
4.Add chopped onion and sauté until translucent (3-4 minutes).
simmer · ~10 min
Simmer the gravy.
1.Pour the ground masala paste into the pan. Add turmeric powder and ½ cup water.
2.Add salt and mix well. Bring to a gentle boil.
3.Reduce heat to low and simmer the gravy for 8-10 minutes, stirring occasionally, until it thickens slightly and oil surfaces.
TIPThe gravy should coat the back of a spoon. Add a splash of water if it thickens too much.
mix · ~4 min
Add okra and finish.
Gently fold in the sautéed okra pieces into the simmering gravy. Mix carefully to avoid breaking the okra. Simmer for 3-4 minutes so the okra absorbs the flavors.
serve · ~5 min
Rest briefly and serve hot.
Turn off the heat and let the curry rest for 5 minutes. Serve warm with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wash okra and pat completely dry before cutting to prevent slime from forming during cooking.
2
Roast the grated coconut until deep golden but not burnt, as this builds the signature nutty flavor of the gravy.
3
Sauté okra in a single layer over medium-high heat to get light browning without steaming.
4
Use Byadgi or Kashmiri dried chilies for a mild heat and vibrant red color in the masala.
5
Simmer the gravy until oil surfaces on top; this indicates the masala is fully cooked and flavors are melded.
6
Fold in okra gently at the end to keep the pieces intact and avoid a mushy texture.
7
Let the curry rest for 5 minutes after cooking so the flavors deepen before serving.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

This recipe is naturally vegan as written, but you can ensure the jaggery is plant-based (check for bone-char filtering). No other substitutions needed.

low oil

Low-oil

Reduce oil for sautéing okra to 1 tsp and use a non-stick pan. Skip the final tempering of coconut oil; instead, add mustard seeds and curry leaves directly to the simmering gravy.

gluten free