Bhendya shivark / lady finger in coconut gravy

Bhendya shivark-Saar / Lady finger in coconut gravy 

In a good Goan's house you will find a vegetarian day .Here is a mouthwatering gravy prepared with legendary sath xiranche bhendye other variation is by adding prawns to the gravy for lip smacking" sumta kodi ".

Ingredients:

 Lady fingers (approx 250 grams use available variety)

1/2 Coconut gratings*

1 tsp coriander seeds*

1 cup potato(optional)

2 medium sized onions

salt as per taste

1/2 tsp turmeric powder*

1 tomato 

little tamarind*

2 tsp Oil

1 tbsp chilly powder or handfull of red chilies*

4 tarvoti /lavangi chilies*

4 amsol /kokum rind (optional use instead of tamarind)

Preparations:
** Grind starred ingredients to a fine paste along with half onion.

Method:

Chop remaining onion

Wash,dry and cut lady fingers 2'' long after removing its head as shown in picture.

In a pot / kadai ,heat Oil 

and fry chopped onions till pink add vegetables a stir fry for another minute.

add ground paste ,

add water to achieve desired consistency of gravy. Please don't make it too watery.Adjust salt and add kokum rinds .cook till vegetables are cooked well .

Garnish with chopped coriander leaves.Serve hot with Parboiled rice along with batata kaap and pickle.

Bangda Udda-Methi

This curry is quiet popular due to the flavor of urad (Split black gram) and methi (Fenugreek) from where the name derives udda-metti ...Mackerel is the fish popularly used for this curry and seasoned with urad Dal (black gram Dal) and methi(fenugreek seeds)

              

Ingredients for udda methi of mackerels
6 Large mackerels (descale and each cut into 3-4pcs)
1 large size Coconut Grated
12 kashmiri chillies
1tsp Turmeric powder
2 tbsp Coconut Oil
Lime-size ball of tamarind (15 gm)
2 tbsp Rice(optional)
2 tbsp Black gram (Urad Dal)
1 tsp Fenugreek seeds
1tsp mustard seeds
2 Medium sized Onions( optional)
1 tsp Coriander Seeds
4 dry kokum
Salt to taste
For Seasoning 1/2 tsp fenugreek & black gram each

Method:

Step 1:Clean Fish ,descale,remove the entrails and cut into 3-4 pieces ; apply salt and turmeric to the cut pieces of fish for at least  half an hour before cooking

Ingredients ready to be ground

Step 2:In a pan heat coconut Oil and roast Kashmiri Chillies and,Coriander seeds and let it cool. In the same oil separately roast Mustard seeds, Fenugreek seeds and black gram .Remove the spices from pan and in the same pan roast grated Coconut till it changes colour to light brown add turmeric powder and roast for another minute.

Step 3:Roast one onion in chulla /or grill till it changes colour.

Step 4:Grind the coconut, roasted coriander seeds,tamarind , rice, grilled/roasted onion and kashmiri chillies into a very fine paste with a little water. Add the remaining roasted spices and grind for a couple of seconds more .

Step 5: In a wok, heat coconut oil, add the seasoning of black gram and fenugreek seeds.Next, add onions and fry till golden.Add ground masala paste with enough water.The consistency of the curry should not be very thin .After the first boil add marinated fish.Stir occasionally taking care not to break the fish. Simmer and cook for 10 minutes .Check for seasoning ,add kokum rinds and adjust salt if needed ..Do a taste TEST  .Once done serve hot with Rice and Fish fry....