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

Ingredients:

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

Method:

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.