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
- 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.