Bhenda Ghash (Okra Coconut Curry)

A North Canara Konkani coconut curry with okra or bhindi. Less spicy, creamy curry tastes great with steamed rice. One of my Aai's recipes which I just love.

Ingredients:
Okra/Lady's finger/Bhindi - 450 gm
Chopped Ginger - 1/2 tsp
Green Chilies - 2
Split Black Gram/Urad dal - 1/8 tsp
Fenugreek/Methi seeds - 1/8 tsp
Mustard Seeds - 1/4 tsp
Jaggery or Brown sugar - 1 tsp
Salt
Oil

Grated Coconut - 1 cup
Coriander/Dhania seeds - 1 tbsp
Dry Red Chilies (Byadagi variety) - 5
Tamarind - small piece
Turmeric/Haldi - 1/4 tsp

How to cook Konkani Bhenda Ghashi:

• Roast red chilies, coriander seeds with few drops of oil till they turn  golden brown and aromatic. 
• Grind roasted red chilies, roasted coriander seeds, grated coconut, tamarind, turmeric to a fine paste using about 1/2 cup water.
• Heat about 1 tsp oil in a skillet or kadhai. Add mustard, fenugreek, black gram seeds. After the seeds pop, add diced (medium size) okra, finely chopped ginger and sauté for a minute or two.  Add about 1 cup water.
• When the okra gets cooked, add ground coconut paste, lengthwise slit green chilies, jaggery and salt. Add more jaggery if you like it more sweet. Mix well and cook it at low flame for about 5 minutes. Add more water if required and cook till you get the desired consistency. Serve hot Bhende Ghash with steamed rice or roti/chapati.