Okra Gojju (Bhendaa Gojju)

I love the combination of Paej and Gojju especially during cold winter days. Gojju takes on a humble and simple avatar in Konkani preparations and are relished with Paej in my household. Ma makes many different versions of Gojjus which are super delicious.

This is a quick and easy recipe which goes well with Paej. I specially like this combination because Okra is one of most favorite vegetable. The recipe followed by my Ma is very runny in consistency. I like the semi-dry version and the addition of Yoghurt which adds a tangy flavor to the dish.

Happy Makar Sankranti! Til gool ghyaa aani goad goad bolaa!

~ Bhendaa Gojju ~
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:
Okra (sliced) - 2 cups
Yogurt (1 tbsp/ cup of Okra) - 2 tbsp
Grated Coconut [fresh or frozen] (2 tbsp/ cup of Okra) - 4 tbsp
Tamarind - 1/2 tsp
Green Chillies - 2
Rock Salt

For Seasoning -
Mustard seeds - 1/2 tsp
Curry leaves - 1 sprig
Oil

For Garnish -
Coriander leaves [optional] (chopped) - 3-4 strands

Method:
Slice the Okra cook with yogurt on low-to-medium flame with the lid on. This process takes approx. 15-20 minutes. Transfer to a serving bowl once the vegetable is completely cooked. In a Kolambi/ Blender, crush rock salt, green chillies, tamarind pulp and grated coconut to a coarse paste. Add enough water to rinse the blender and adjust the consistency and salt of Gojju as desired. Add this to the cooked Okra. In the same pan, heat a few tsp of oil and season with mustard seeds and curry leaves. Pour this seasoning on the cooked Okra and mix well. Garnish with chopped coriander leaves and serve warm. Gojju goes well with Paej.

Note - The addition of yogurt aids the cooking of Okra and inhibits the slime formation.

Okra In Spicy Coconut Gravy ~ Udupi Style (Bhendaa Saggley/ Bhendaa Saglayn/ Bhendaa Saggle)

A popular Konkani curry in our house - Bhendaa Sagley (Okra curry in spicy Coconut gravy). I wonder who came up with this curry, the thoughtful use of Ginger, Onions and Green Chillies sauted together in oil, then bathed in a rich and spicy gravy of coconut-red-chillies-coriander seeds-tamarind, further seasoned with a tadkaa/ phanna (konkani term for tadka) of Curry leaves and Mustard seeds. The catch to this dish is that it neither has a running consistency like Kolambo (konkani term for thick Sambhar) nor does it have dry coarse consistency like Sukke (konkani term for dry side dish with vegetable of choice). The curry gravy is somewhere in-between, very thick and concentrated yet soulful and wholesome!

My Mom's signature recipe wins hands down - I know I brag a lot about my mother's cooking, but hey! I am making no bones here. This recipe is a tweaked version of the curry, with her personal touch of Ginger, Onions and Green Chillies which are not part of the original one. She is an awesome chef! (ignore my excessive enthusiasm here). I made this dish with few instructions I was given by Mom. I always felt that this is a complex dish in its own essence and cannot be home cooked till you have multiple trials and errors, also disasters if you wish to be brutal.

Now, the interesting thing is the manner in which the Okra is chopped. For some strange reasons unknown, it has to be chopped in bite-sized pieces of 1" each. The Okra has to be tender (tarney in Konkani), the over-hydrated ones, which are chewy and lack pulp are called joona in Konkani. The curry was nice, simple but little strong with rich concentration for a laymans palate, works well for me because I like spicy food. :)

A sweet blogger friend has passed on a cute award. Thanks Deepa from Food Lyrics! Its humbling and special! I do not know if I deserve it, thanks nevertheless for these tiny bouts of encouragement which compel us to share more, give more and enjoy the small joys life has to offer.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4-6 servings

Ingredients:

Okra (chopped in 1" bite-sized pieces) - 4 cups

Green Chillies (chopped) - 2

Ginger (minced) - 1" piece

Onion (very finely chopped) - 3/4th cup

Water - For curry consistency

Curry paste -

Coriander seeds - 2 tablespoon

Grated Coconut - 1 cup

Red Chillies - 4-6

Tamarind - 1 teaspoon paste or 1" inch pulp

For seasoning -

Mustard seeds - 1/2 teaspoon

Curry leaves - 1 sprig

Oil - For frying

Method:

Heat oil in a medium deep-dish saucepan. Once the oil is heated up, add Ginger and Green Chillies. Saute till they wilt and brown. Add Onions and saute till its browned and fried. Add the chopped Okra pieces. This helps in eliminating sliminess of the texture and adds much-required crispness. Saute till the vegetables are crisp (approx. 5 minutes)

While the vegetables are getting sauted, roast red chillies and coriander seeds in one teaspoon oil. Take care not to burn them. Allow to cool. Grind coconut-red chillies-tamarind. Towards the last spin in blender, add coriander seeds. Grind to a coarse gravy consistency with less water. Save the washed water from blender for diluting or concentrating your curry.

Add this ground gravy to the fried vegetables. Adjust salt and water. Even if you add water, after simmering the broth will be very thick. So add just enough water for boiling vegetables, bring to boil and simmer on low flame for 15 minutes. Once Okra is completely cooked, turn off flame and pour a seasoning of mustard seeds and curry leaves (konkani we call it phanna) seasoned and treated in oil. Serve hot with warm rice.

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.

Bhindi Bhaaja

I sampled this dish at my friend's place and simply loved the flavours. I loved the taste especially of the spices and immediately thought of trying it out yesterday. It turned to be pretty easy and the taste was very different. This dish gels pretty well with hot phulkas.

Serves: 2-3 individuals

Ingredients:
Okra – ¼ kg (chopped vertically and further chopped into 1 inch size)
Mustard oil – 2 teaspoon
Coriander powder – 2 teaspoon
Cumin powder – 1 teaspoon
Fennel powder – ½ teaspoon
Green Chillies – 2 (sliced vertically)
Salt – as per taste

Method:
1. Wash the Okra and chop and keep aside. Heat sesame oil in a sauce pan and sauté the green chillies.
2. Now add the Okra (chopped) and add the masala along with salt.
3. Keep on low flame and stir once in a while. Turn off flame once the vegetable is completely cooked.
4. Serve hot with Phulkas.

Update - The oil used here is Mustard oil. I realised using a different oil as base just changes the flavour of the subzi.