Tuesday, February 16, 2016

Lady's Finger Coconut Curry (Bendekai Kai rasa)

No Garlic or No Onions Lady;s finger Coconut Curry.
Bende Kai is lady's finger or bindi. This curry is a thick gravy prepared using coconut but without dal. This yummy curry is called as kai rasa since coconut is used.


It is one of the traditional dish of our South Canara.(South Karnataka, Karavali/Malenadu), and we can have this curry with idli, dosa, chapati, any kind of rotti or roti, pooris and even plain rice. It is also served as one of the side dish in feast and festivals.
Lets see some benefits of having Coconut in our diet.
Kalpa Vruksha or Coconut tree supplies all that we need to live. It is one of the wonder trees on the earth and coconut have so many health benefits. It is said that coconut helps to stabilize blood sugar, lowering cholesterol, healing hydration and even it replaces blood plasma in an injury. It is recognized as a immune booster, anti fungal, antibiotic, antiviral and anti bacterial remedy for thousands of years to the whole world. Coconut helps to improve the digestion and ward of wrinkles. It also stabilize the glucose levels in our body. Coconut helps to build cells and increases the metabolism in our body.
Tip : Do not cook (boil) for a long time if you add coconut to the sweets or curries. It might turn as bad cholesterol. (Even kheer or payasam also should not be boiled for a long time if coconut milk or coconut is added).  
I have used lady's finger and some spices and prepared this curry. It has no onions or garlic in it.

Things Needed :

To Cook
Bendekai?Lady's Finger : 1/2 Kg (or according to your requirement)
Tamarind Pulp : 2 Tablespoons
To roast/fry 
Red chilly : 5 to 6
Methi/Fenugrik seeds : 1/4 Teaspoon
Urid dal : 1 Teaspoon
Coriander seeds : 1 Tablespoon
Curry leaves : 6 to 8
Ingh /Asafoetida : a pinch
To Grind : 
Coconut : 1/2 Cup
Fried/Roasted spices
To season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry leaves : 5 to 6
Ingh: a pinch
To Add :
Turmeric Powder : a pinch
Salt : as required
Jaggery : 1 Tablespoon

Method :

1. Wash and clean lady's finger, remove the moisture and cut it into small. (According to your wish).
2. Soak tamarind pulp in hot water and squeeze out the pulp. (A small marble size tamarind)
3. Grate coconut and keep it aside.
4. Keep a pan and dry roast/fry (1/2 Teaspoon of oil),methi seeds, urid dal till they turn slightly golden.
5. Add coriander seeds and red chilly and roast for another 1 minute. Add curry leaves and asafoetida. Remove from the pan.
6. Add grated coconut and grind it with roasted spice and required water till paste and remove from the jar and keep it aside.

7. Keep a pan and heat. Add a teaspoon of oil and mustard seeds and let it splutter.
8. Add curry leaves and ingh. Add cut lady's finger and fry nicely till they turn slightly greenish.
9. Add tamarind pulp, turmeric powder, jaggery and salt. Mix it slowly and let lady's finger cook on medium flame. (Till soft).
10. Add ground coconut mixture and mix it nicely and let it boil for 2 to 3 minutes.
Remove from the pan and shift it to the serving dish.

11. Serve with the main dish, that you have prepared.
12. Adding cut coriander leaves and a teaspoon of ghee adds to the taste.

Note :

Check lady's finger while cutting to make sure there is no worm inside the vegetable. Frying lady's finger helps to get the clear curry. (or it might turn sticky). Cooking in tamarind pulp helps the curry to get rid of sticky content of Lady's finger. Adding oil to fry the spice is optional. Adding methi/fenugrik seeds to the curry is to get good aroma and reduce the cholesterol level of the curry.
Adding onions or garlic is optional. Adding more or less chilly is also optional.
Time : 20 minutes
Serves : 4.

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