Okra(English), Bhende(Konkani) is one of the most loved vegetables for Konkanis. The okra we get here is pale green in color and quite big in size. When my father in law was alive, we used to grow lot of vegetables in our garden and okra was one of them. There is nothing like cooking with very fresh ones. Now we have more coconut/mango/banana plants in the garden taking up the space. So we usually buy relatively fresh ones from farmer’s market (saante as we call it). We make sagle, ambat, phodi, bharth, song and many more. This sukke is also a very common dish in North Canara. I find this very frequently on the menu at my SIL’s place. Teppal gives a very nice aroma to this dish.
Cut okra into long pieces.
Cook with masala made of coconut, red chillies, kokum and teppal.
Okra in Coconut Sauce (Bhende Sukke)
- 1/4 kg approx 0.5 lb okra/bhende
- 1/2 cup fresh/frozen coconut
- 5-6 teppal
- 4-5 kokum pieces or 1/2 tea spn tamarind extract
- 5-6 red chillies
- Make a very smooth paste of coconut, red chillies with minimum amount of water.
- In a mortar and pestle, take teppal with a table spoon of water and crush them slightly (do not make a paste, just bruise them so that the aroma comes out).
- Cut okra in long pieces.
- In a thick bottomed pan, take the coconut paste, okra, kokum (or tamarind), salt, teppal along with the water used to crush them.
- On a medium-low flame, let it cook till okra is completely done.
- Serve hot as a side dish.