Konkani bhende sukke | bhindi with a coconut masala

This sabzi is a perfect side dish and is delicious with rice & dal. This dish is inspired from a Konkani recipe that my Yogesh's mum sent me. Bhende is bhindi (okra / ladiesfingers) in Konkani. In this dish, bhindi is cooked with a coconut & chilli masala paste. 

No ginger, garlic or tomatoes are added to this dish and minimal chopping and prepping of ingredients is required. The only prep work involved is chopping the onions and bhindi. I also have a post on how to stop bhindi going slimy - check it out here!

I love cooking new dishes with bhindi - it is such a versatile vegetable! Bhindi masala is usually my go-to recipe for when I have bhindi in the fridge, but this time I thought I would try something else. I served this coconut bhindi recipe with dalitoy and jeera rice. Believe me, this combo tasted so good!

Ingredients 
250g bhindi (around 20)
1 tsp tamarind concentrate or paste or 1 small ball of fresh tamarind

Small piece jaggery or 1 tsp sugar
1 large red onion sliced 
Handful coriander leaves finely chopped 
Handful curry leaves 

1 tsp mustard seeds
Vegetable oil as required 
Water as required

For the coconut masala 
4 dried red Kashmiri chillies or 2-3 dried red chillies as they are hotter than kashmiri chillies

1 tsp methi seeds 
2 tsp coriander seeds

1 tsp white skinned urad dal 

1/2 tbsp peanuts 

1/2 cup fresh grated or desiccated coconut 

1/2 tsp Kashmiri red chilli powder

Method 

• First, prep  & cook the bhindi. Rinse the bhindi whole under cold water. Dry thoroughly with a tea towel. Cut the bhindi into medium sized pieces (around 2-3 pieces per bhindi). 
  
  
• Take a little vegetable oil in a non-stick frying pan on medium heat. Once hot, add the bhindi. Saute the bhindi until browned and cooking through. When cooked, remove from the pan and set aside in a bowl. 
  
  
• Next, make the coconut masala paste. In the same pan, add a little more vegetable oil. Add the peanuts, and roast until golden. 
  
  
• Next, add the dried red chillies, methi seeds, urad dal and coriander seeds. Saute for a few more minutes until the spices have turned aromatic and the chillies have softened. Finally, add the coconut and fry until golden. 
  
  
• Turn off the heat and transfer the mixture to a blender or spice grinder. Also add the tamarind & chilli powder. Let cool for a few minutes before grinding to a course consistency. Next, add 1/4 - 1/2 cup water and blend until a paste. Set this masala paste aside. 
   
• In the same pan on medium heat, add a little more vegetable oil. Once hot, add the mustard seeds and let the crackle. Add the curry leaves and let them splutter. 
  
  
• Next, add the sliced onions and saute until softened. 
  
  
• Once soft, add the coconut masala paste. Add around 1/2 cup water (125ml) and mix well and the cooked bhindi. Also add salt to taste and the small piece of jaggery or sugar.
  
  
• Mix well and cover the pan with a lid. Simmer on medium flame and cook until the water has reduced and the coconut masala coats all the bhindi pieces. 
  
  
• Once cooked, sprinkle over the coriander leaves. Serve this bhindi sabzi with chapatis or dal & rice!