Bhendi Besara

1. 1
   prep · ~5 min

   Prepare the mustard paste.

   1.Drain the soaked mustard seeds.

   2.Add mustard seeds, grated coconut, garlic, 1 green chili, and turmeric powder to a grinder.

   3.Add a little water and grind to a smooth paste.

   TIPGrind the mustard just until smooth. Over-grinding can make the paste taste bitter.
2. 2
   saute · ~7 min

   Cook the okra.

   1.Heat mustard oil in a pan over medium heat.

   2.Add the okra and sauté for 5 to 6 minutes until lightly blistered and less slimy.

   3.Remove the okra to a plate.

   TIPMake sure the okra is completely dry before cooking so it stays less sticky.
3. 3
   temper · ~1 min

   Make the tempering.

   1.In the same pan, add panch phoron.

   2.Let it crackle for a few seconds.

   3.Add the remaining green chili.
4. 4
   simmer · ~5 min

   Cook the besara gravy.

   1.Lower the heat and add the mustard-coconut paste.

   2.Cook for 1 to 2 minutes, stirring often.

   3.Add salt and 1.5 cups water, then mix well.

   4.Bring it to a gentle simmer.

   TIPKeep the heat low after adding the mustard paste so the gravy stays smooth and does not split.
5. 5
   simmer · ~9 min

   Finish the bhendi besara.

   1.Return the sautéed okra to the pan.

   2.Simmer for 5 to 7 minutes until the okra is tender and the gravy lightly coats it.

   3.Turn off the heat and rest for 2 minutes.
6. 6
   serve

   Serve hot with plain rice.

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