Let me first translate the Konkani name into English. ‘Bhindi’ is called as ‘bhende’ in Konkani. ‘Olli mirssangi’ is ‘green chillies’ and ‘ambat’ is ‘gravy’ in konkani. This name is to distinguish between the gravies we make with red chillies and this one.Some people use Potato and Tomato instead of bhindi(okra) for this dish. Aayi usually uses bhindi for this gravy.
Most of the vegetables used in North Kanara food are grown in their own garden. The bhindi which we get in North Kanara is of light parrot green color and big in size compared to the dark green bhindi we usually get in Bangalore and other places. There is a slight differentin taste also. But still I use any kind of bhindi available with me for this dish.
Bhindi(Okra) cut into round pieces 1 cup
Coconut 1 cup
Mustard seeds 1 tea spn
Curry leaves 1 strand
Green chillies 4
Asafoetida(hingu) a pinch
Tamarind extract 1/2 tea spn
Ghee 1 tea spn
Grind together coconut, tamarind and green chillies to a smooth paste.
Heat ghee and add mustard seeds. When they start spluttering, add asafoetida and curry leaves. Add bhindi and salt. Fry for 4-5 mins. Add 1/2 cup water, cover and cook.When bhindi is almost cooked, add the ground masala. Cook for until the masala and bhindi are completely done.
Serve hot with rice.
Serves : 3
Preparation time : 20min