Village Okra Mangalorean curry By Shrddha Shetty
Village Okra Mangalorean curry
Traditional Mangalorean Recipe of “Uruda bendekai Pulimunchi Gassi” (Tulu name) for a spicy and tangy red curry made of home grown Village Okra/ Bhendi (Light green Lady Finger), popularly relished with steamed brown rice in Tulunadu regions of Karnataka.Read More
- 250 g Lady Finger/Bhendi (diagonally cut into 1 inches sized pieces)
- For curry paste 3 tbsp grated coconut
- (My twist to make this curry subtle) For curry paste 10 dry red bedgi chillies
- For curry paste 1 tbsp coriander seeds
- For curry paste 1 tsp Cumin Seeds
- For curry paste Half tsp Mustard seeds
- For curry paste 7-8 curry leaves
- For curry paste 1 tsp Turmeric powder
- For curry paste 7-8 black peppercorns
- For curry paste 7-8 garlic cloves
- For curry paste 2 tbsp tamarind pulp
- For curry paste 2 tbsp finely chopped onions
- For curry paste Half inch ginger
- For curry paste 1 tsp black Mustard seeds
- For curry paste 1 tsp Ajwain/ Carom seeds
- Salt to taste
- For tempering 5 Small round dry chillies
- For tempering 1 tbsp Coconut Oil
- For tempering 1 tsp black Mustard seeds
- For tempering 1 tsp urad dal/ black split gram
- For tempering 8-10 curry leaves
- For tempering 7-8 garlic cloves
- 1 glass Water as per desired consistency
- In a thick copper bottom pan or earthen cooking pot, put half glass water, finely chopped onion, diagonally chopped Bhendi and salt to taste for boil in low flame.
- This step take 7-8 mins.
- Till the bhendi is cooking, start making red curry paste by dry roasting (for 30 seconds to 1 mins on low flame) all the mentioned ingredients under “curry paste” (red chillies, black pepper, coriander seeds, Mustard seeds, Cumin, Ajwain, garlic, ginger) and then grinding all of it in a mixer or stone grinder by adding coconut and turmeric too, use half glass water and Tamarind pulp to make the curry paste very finely ground.
- This step also take 10-15 mins.
- Add the Red curry puli munchi paste into the Cooking bhendi and continue to cook for another 7-8 mins on medium flame till the raw flavour and aroma of the masala/ paste is gone.
- please don’t overcook to avoid losing flavour and aroma of this curry.
- Finally, prepare tempering in another small Kadhai by heating Coconut oil and adding Mustard seeds, Urad dal, crushed garlic and curry leaves and once the Mustard seeds have spluttered and garlic gets brown; pour this tempering into your curry and quickly close the lid of the curry pan and switch off the gas.
- This step doesn’t take more than a minute.
- Please note: Bendekai in tulu language means Lady Finger, Puli Means Tamarind/ Sour and Munchi means Chillies/ Spicy and Puli munchi curry is supposed to be extremely hot, spicy and sour; but to make it a bit subtle and acceptable for everyone to eat I have added a little quantity of grated coconut while making the paste; originally you won’t mostly find coconut as part of pulimunchi paste.