Sunday, November 16, 2008

Bhendi Saasime (Stir fried okra in mustard,coconut paste)

Very soothing side dish for people during summer. Saasime(some people call it saasive), hashi, methi tambli, are all said to have cooling effects on the body & helps one to fight summer temperatures. Hence, one of them will definitely feature in a 'hot day' menu in South Canara/Udupi.

As Singapore's climate is very similar to Mangalore/South Canara's weather, I prefer doing this atleast 2 times a week or sometimes more.

Here is one such saasime prepared using bendekayi/ladies finger.


6-8 thinly sliced bendekayi
1/2 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp jeera/cumin seeds
1 big pinch turmeric
1 big pinch tamarind powder/amchur powder
1/2 cup curd
3 tbsp grated coconut(fresh/frozen)
1 green chilli
salt according to taste
1 tsp oil

Method:

  • Add the oil to a broad kadai, when oil is hot, add jeera & urad dal.
  • When urad dal becomes golden brown, add bendekayi (sliced), amchur powder & fry it in oil until crisp. Remove from flame & allow it to cool.
  • Make a fine paste of grated coconut, green chilli, turmeric & mustard seeds.
  • Add this paste, curd & salt to the cooled bendekayi. Bhendi saasime is ready to be served. It is a great side dish for rice & also for roti.
Note: For bhendi to be crispier, add the paste, curd & salt just before serving.