Bende Gassi
A creamy and tangy Mangalorean curry featuring tender okra simmered in a fragrant, roasted coconut and spice masala. This traditional South Indian dish, also known as Bendekayi Gassi, pairs perfectly with steamed rice or neer dosa for a comforting and authentic meal.
For 4 servings
7 steps. 30 minutes total.
- 1
Prepare Okra: Wash okra and pat completely dry with a kitchen towel
- a.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
Step 2
- a.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
Step 3
- a.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
Step 4
- a.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
Simmer the Gassi: Add 1.5 cups of water, salt, and grated jaggery to the pan
- a.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.
- 6
Step 6
- a.Prepare the Tempering (Tadka): While the curry simmers, heat the remaining 1 tbsp of coconut oil in a small tadka pan over medium-high heat. Once hot, add the mustard seeds and let them splutter completely. Add the curry leaves and let them sizzle for a few seconds.
- 7
Finish and Serve: Immediately pour the hot tempering over the curry
- a.Stir gently to incorporate. Turn off the heat, cover, and let the Bende Gassi rest for 5 minutes for the flavors to meld. Serve hot with steamed rice or neer dosa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the okra is completely dry before chopping to minimize sliminess.
- 2Roast the spices and coconut on low heat to prevent them from burning, which can make the curry taste bitter.
- 3For the smoothest gravy, use a high-speed blender and grind the masala paste until it is very fine.
- 4If you don't have whole tamarind, you can use 1 to 1.5 teaspoons of tamarind concentrate.
- 5Adjust the amount of tamarind and jaggery to achieve your preferred balance of tangy and sweet flavors.
- 6Let the curry rest for at least 5-10 minutes after adding the tempering to allow the flavors to meld beautifully.
Adapt it for your goals.
Vegetable Variation
Replace okra with other vegetables like eggplant (brinjal), potatoes, or a mix of vegetables like carrots and beans. Adjust cooking time accordingly.
Protein BoostProtein Boost
Add 1 cup of boiled chickpeas or black-eyed peas along with the okra for a more wholesome and protein-rich curry.
Creamier VersionCreamier Version
For an even richer gravy, add a tablespoon of cashew nuts or poppy seeds while grinding the masala paste.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Healthy Fats
The use of fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can provide energy and support metabolism.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), coriander, and cumin are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Frequently asked questions
The key is to ensure the okra is completely dry before you start cooking. Wash and pat it thoroughly dry with a kitchen towel. Sautéing the okra in oil before adding it to the gravy also helps significantly in reducing its sliminess.