Mirsang Bendi
A fiery and tangy okra stir-fry from the coastal region of Mangalore. This authentic Konkani dish gets its bold flavor from a special paste of dried red chilies, garlic, and tamarind, balanced with a hint of jaggery.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.Break the stems off the dried red chilies and soak them in 1/4 cup of hot water for 15 minutes. This will soften them for easier grinding.
- c.In a small grinder jar, add the soaked red chilies (along with their soaking water), tamarind paste, jaggery, and turmeric powder.
- d.Grind to a smooth, thick paste. Add another tablespoon of water only if necessary to facilitate grinding. Set aside.
- 2
Step 2
- a.Sauté the Okra
- b.Heat 2 tablespoons of coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
- c.Add the chopped okra in a single layer. Do not overcrowd the pan; cook in batches if needed.
- d.Sauté for 8-10 minutes, stirring occasionally, until the okra is lightly browned at the edges and the sliminess has completely disappeared. Do not cover the pan.
- e.Once cooked, remove the okra from the pan and set it aside.
- 3
Step 3
- a.Temper and Cook the Masala
- b.In the same pan, add the remaining 1 tablespoon of coconut oil and heat it over medium heat.
- c.Add the mustard seeds and allow them to splutter completely.
- d.Add the coarsely crushed garlic and sauté for about 30-45 seconds until it turns fragrant and light golden brown. Be careful not to burn it.
- e.Lower the heat and add the prepared masala paste. Sauté for 3-4 minutes, stirring continuously, until the raw smell of the chilies and tamarind is gone and you see oil separating from the masala.
- 4
Step 4
- a.Combine and Finish
- b.Return the sautéed okra to the pan along with the salt.
- c.Gently toss everything together, ensuring each piece of okra is well-coated with the masala.
- d.If the mixture looks too dry, sprinkle 1-2 tablespoons of water.
- e.Cover the pan and cook on low heat for 5-6 minutes, allowing the okra to absorb the flavors of the masala.
- f.Turn off the heat. Let the dish rest for 5 minutes before serving. Serve hot.
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 bone dry before chopping. Any moisture will make it slimy during cooking.
- 2Use a wide pan and don't overcrowd it while sautéing the okra. This helps cook off the slime and gives it a nice texture.
- 3Do not cover the pan when first sautéing the okra, as trapped steam will increase sliminess.
- 4The key to this dish is the balance of flavors. Adjust the amount of red chilies, tamarind, and jaggery to suit your preference for spicy, tangy, and sweet.
- 5Using coconut oil is highly recommended for an authentic coastal flavor, but any neutral vegetable oil will work.
- 6Crushing the garlic instead of mincing it releases more flavor and provides a better texture in the final dish.
Adapt it for your goals.
With Onion
Sauté one finely chopped onion after the garlic until golden brown, then proceed with adding the masala paste for a sweeter base.
With CoconutWith Coconut
Add 2-3 tablespoons of freshly grated coconut in the last 2 minutes of cooking for a richer texture and milder flavor.
Protein RichProtein-Rich
Add a handful of roasted peanuts or cashews along with the okra for extra crunch and protein.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps prevent constipation, promotes a healthy gut microbiome, and assists in stabilizing blood sugar levels.
Anti-inflammatory Properties
This dish contains powerful anti-inflammatory compounds from its key ingredients. Curcumin in turmeric, allicin in garlic, and capsaicin in red chilies work together to help reduce inflammation in the body.
Boosts Immunity
Garlic and okra are rich in Vitamin C and other antioxidants that help strengthen the immune system and protect the body against infections and cellular damage caused by free radicals.
Frequently asked questions
The key is to start with completely dry okra. Wash and pat it dry with a towel, then let it air dry for a while before chopping. Sauté it in an open pan on medium-high heat until the slime disappears before adding any wet ingredients like the masala paste.