Wednesday, August 12, 2009

Konkani Okra Sambar (Bhendaa Kolmbo)

If there is one dish that I often crave its got to be - Okra Sambar or Bhendaa Kolmbo. The slimy flavourful Okra pieces with spices meshed in the tiny crevices of okra pieces elevate me to cloud nine. Udupi style Sambar is known as Kolmbo. The different varieties of Kolmbo found in Konkani cooking are:
1. Mixed Vegetable Sambhar - Randekayi Kolmbo
2. Okra Sambhar - Bhenda Kolmbo
3. Brinjal Sambhar - Gulaa Kolmbo
4. Radish Sambhar - Mulangi Kolmbo
5. Pearl Onion Sambhar - Piyava Kolmbo

Okra promotes weight loss, is an excellent laxative, ideal for promoting the probiotics (healthy bacteria) in our body. Many more reasons now to devour this slimy goodness of health.

~ Okra Sambhar ~
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4 individuals

Okra (Ladies Finger, chopped into 1" pieces) - 10-15
Toor Dal (boiled and mashed) - 1 cup
Tamarind extract - 1/3 cup

For Garnish -
Coriander leaves (chopped) - 6-7 sprigs

For Seasoning -
Oil - To fry
Mustard seeds - 1/2 teaspoon
Curry Leaves - 1 sprig

Kolmbo Masala -
Coriander seeds - 3 teaspoon
Cumin seeds - 1 teaspoon
Urad Dal - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Asafoetida powder - 1/10 teaspoon
Red Chilli powder - 1 teaspoon

Roast chopped Okra pieces for 5-8 minutes gently on a medium flame with little oil and keep aside. This eliminates the sliminess if any and keeps them crisp, they also do not break open upon cooking.

Grind the ingredients in Masala after roasting red chillies on medium flame and allowing to cool. Bring Dal to boil along with okra pieces and add the masala. Pour the tadka on the curry with curry leaves smoked in 2 teaspoon oil with mustard seeds. Put off the flame and garnish with chopped coriander leaves. Serve with hot rice and red chilli papad/ vodi.

Tip: One could also add Tamarind juice, we prefer spicy Kolmbo so I did not add Tamarind juice.

No comments:

Post a Comment

I appreciate any comment and would love to hear from you. Trust you enjoy my blog.