Okra in tangy coconut sauce (Bhindi ka khatta salan)
Okra or Ladies Finger (Bhindi) is a favourite of all in my house, either stir fry (Poriyal) or in the curry form, it is loved by every one. This time I prepared okra in tangy Coconut sauce, which is a mixture of Coconut and Tamarind. This is the base for the curry; in this you can add Potato, Arvi (Colocasia), fried Paneer too and for the non vegetarians both Vegetable and Meat (Lamb/Mutton, Prawns and Chicken) is added, can see my previous recipe Mutton and Okra in tangy sauce. We call it as Bhindi ka katta Salan means Okra in tangy sauce (Coconut and Tamarind mixture). If you are not adding the tamarind we call it as Mittah Salan, which tastes good. In this curry I have fried okra with cumin seeds, to remove its gluey or slippery texture. In my tamarind based sauces I always use garlic cloves, both in the paste and in the gravy as whole clove, which I love them to eat in such sauces. This okra in tangy sauce goes well with Plain Rice, Chapathi(roti) or Naan. Always, taste the tamarind based curries next day; it will taste tastier then the previous day.
- Oil – 2 tbsp
- Okra or Bhindi – 300 gms
- Cumin seeds – 1 tsp
- Fresh coconut (grated) – 1/2 cup
- Tomato (chopped) – 1
- Onion (medium size, chopped) – 2
- Garlic cloves – 3
- Water – 1/2 cup
- Oil – 1 tbsp
- Curry leaves – 15
- Tomato (chopped) – 1
- Garlic cloves (whole) – 3
- Green chillies (slit) – 4
- Chilli powder – 1 to 1 1/2 tsp
- Coriander powder – 1 tbsp
- Turmeric powder – 1/2 tsp
- Cumin powder – 1 tsp
- Water – 3 1/2 cup
- Tamarind paste (concentrated and thick) – 1 1/2 tsp
- Salt as per taste
- Coriander leaves (optional) – few
- Cut okra into 1 inch size or chunks size (I bought ready made frozen).
- Put all the ingredients in a blender and grind to a smooth paste form and keep it aside.
- Heat the vessel, add oil, when hot add cumin seeds; let it splutter for 15sec.
- Add okra and fry for few minutes, till it is lightly crispy and brown, switch it off and keep it aside.
- Preheat the pressure cooker or any vessel, add all the ingredients for the gravy, paste, water 2cup, chopped tomato, garlic cloves, green chillies, oil, one by one, mix well except tamarind and ladies finger, in a cooker and cook it. After 2 to3 whistles of cooker, switch it off and let it rest for sometime.
- If it is in a vessel, cook till gravy is cooked and oil starts leaving the gravy.
- Open the lid, add okra, tamarind paste, and water 1cup again (as per gravy consistency), mix well, close the lid and cook for 10min on medium flame, till tamarind rawness and okra is cooked well.
- Simmer the flame for 10min again, switch it off and let it rest. Can add coriander leaves at this stage.
- After sometime, open the lid, can see okra soaked in tangy sauce has given good colour and it looks appetizing too, try this.
- Serve with plain rice or Roti (Chapathi). I sometimes enjoy it with Idli, Dosa too.
- Sometimes to do cooking quickly, I just avoid stir frying okra, instead add all the ingredients at a time in a cooker or vessel and cook it.
- I used the same vessel for the gravy, in which I have fried the okra, to get the flavour of cumin seeds and okra.
- Can use dry Coconut (copra) instead of fresh for cooking, both the gravies tasted good.
- Instead of tamarind thick paste (ready made) can use tamarind water (Dry tamarind which is soaked in warm water and its pulp is removed).