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Coconut Based Preparations

Okra/Bhenda Sasam Recipe

Bittergourd, Yam and Okra chopped into tiny bits, fried and stored in air tight containers are a boon when having house guests. A variety of dishes can be made from them. I have earlier posted two varieties of Bittergourd and Yam Kismuri, a pickle and also a Puddi Sagllein. Today posting a Sasam made of fried Okra/Bhindi which is known as Bhenda Sasam in Konkani. This preparation can be enjoyed with both Rice or Roti.

Ingredients :

  • 250 gms Okra
  • Salt
  • Oil for frying

Method :

Wash and pat dry the Okra. Chop into thin roundels. Apply a little salt and keep aside. Heat oil in a pan. Deep fry the Okra till golden brown and crisp. Drain on absorbent paper and store in an airtight container. If fried in Coconut oil it stays good for two months without turning rancid and needs no refrigeration.

Ingredients for the Masala :

  • 1/2 of a coconut grated
  • 12 roasted Byadgi Chillies
  • 1 cup mildly sour Buttermilk
  • A large pinch of Hing/asafoetida
  • Salt
  • 2 tsps Coconut oil
  • 1 tsp Mustard
  • 2 sprigs Curry leaves

Method :

Heat a tsp of oil. Drop in the Hing and toss for a couple of seconds till it gives its aroma. Remove immediately to prevent burning and tip it into the mixer jar. Grind the coconut, roasted Hing and roasted red chillies along with the Buttermilk to a smooth paste. Pour it into a vessel. Add salt. Mix well. Do remember that the Okra already has salt in it. Heat oil in a pan. Drop in the mustard seeds. After they splutter add the curry leaves. Toss. Drop the seasoning into the ground Masala. Keep it aside.

To Serve:

The Masala is first served in a dish and the fried Okra is added just before eating. Adding it earlier tends to make it soggy.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

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