Bendi Ghashi
A classic Konkani curry featuring tender okra in a tangy, spicy coconut-based gravy. This traditional Mangalorean dish pairs perfectly with steamed rice for a comforting and flavorful meal.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Okra
- b.Wash the okra and pat them completely dry with a kitchen towel. This is a crucial step to prevent sliminess.
- c.Trim the top and tail of each okra, then cut them into 1-inch pieces.
- d.Heat 1 tablespoon of coconut oil in a wide pan over medium heat. Add the cut okra and sauté for 8-10 minutes, stirring occasionally, until they are lightly browned and the slimy texture has disappeared. Set the sautéed okra aside.
- 2
Step 2
- a.Roast Spices for Masala
- b.In a small, dry pan, add the Byadgi red chilies, coriander seeds, and urad dal.
- c.Roast on low heat for 2-3 minutes, stirring continuously, until the spices are fragrant and the urad dal turns a light golden brown. Be careful not to burn them.
- d.Remove from heat and allow the roasted spices to cool down completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.In a blender jar, combine the cooled roasted spices, fresh grated coconut, and turmeric powder.
- c.Squeeze the pulp from the soaked tamarind into the jar, discarding the fibers.
- d.Add approximately 1/2 cup of water and grind to a very smooth, fine paste. You may need to add a little more water, tablespoon by tablespoon, to achieve the right consistency.
- 4
Step 4
- a.Cook the Gravy
- b.In the same pan used for the okra, heat the remaining 1 tablespoon of coconut oil over medium heat.
- c.Add the mustard seeds and wait for them to splutter.
- d.Add the crushed garlic and curry leaves, and sauté for about 30 seconds until the garlic becomes aromatic.
- e.Carefully pour the ground masala paste into the pan. Cook for 5-7 minutes, stirring occasionally, until the raw smell of the masala disappears and you see oil beginning to separate at the edges.
- f.Add 1.5 cups of water, salt, and jaggery. Stir well to combine everything and bring the gravy to a gentle boil.
- 5
Step 5
- a.Combine and Simmer
- b.Once the gravy is boiling, add the previously sautéed okra.
- c.Stir gently to coat the okra with the gravy. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes.
- d.This allows the okra to absorb the flavors of the curry without becoming mushy. The final gravy should be thick.
- 6
Step 6
- a.Rest and Serve
- b.Turn off the heat and let the Bendi Ghashi rest for at least 5 minutes to allow the flavors to meld.
- c.Serve hot with steamed rice for an authentic Konkani meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most critical tip is to ensure the okra is completely dry before chopping to minimize sliminess.
- 2Sautéing the okra separately is key to preventing a gooey curry.
- 3For the most authentic flavor and color, use fresh grated coconut and Byadgi chilies.
- 4The balance of tangy (tamarind) and sweet (jaggery) defines this dish. Feel free to adjust these to your personal preference.
- 5Do not overcook the okra in the gravy; it should be tender but still hold its shape.
- 6Grinding the masala to a very fine paste results in a smoother, more luscious gravy.
Adapt it for your goals.
Protein Boost
Add 1 cup of boiled black-eyed peas (alsande) or chickpeas along with the okra for a more wholesome and protein-rich curry.
Different VegetableDifferent Vegetable
This ghashi masala base works wonderfully with other vegetables. Try it with ivy gourd (tendli), potatoes, or even cauliflower.
Creamier GravyCreamier Gravy
For a richer and creamier texture, replace 1 cup of the water with 1 cup of thin coconut milk when making the gravy.
With OnionsWith Onions
For a slightly different flavor profile, you can finely chop one small onion and sauté it after the tempering, before adding the masala paste.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Provides Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and serves as a quick source of energy.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and garlic used in the masala have well-known anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Frequently asked questions
The key is moisture control. First, wash and dry the okra thoroughly before cutting. Second, sauté the cut okra in a little oil until it's no longer sticky before adding it to the gravy. Adding a tangy ingredient like tamarind also helps cut the slime.