Bhenda Chakko is a Konkani curry. Bhenda Chacko is a coconut based semi dry masala curry made with tender Lady's finger and goes well as a side dish with rice, roti etc. Lady's finger is known as Bhenda in Konkani.
The following ingredients are needed to prepare Bhenda Chakko / Lady's Finger Semi Dry Masala Curry.
Ingredients:-
Lady's Finger (Bhenda).-10 (tender)
Salt. - to taste
For grinding Coconut Masala paste:-
Grated Coconut. -1cup
Dry Red chillies. -5
Urad dal. - 2tsp
Coriander seeds. -1 and 1/2 tsp
Tamarind. - a gooseberry size
Jaggery. -1tsp (grated)
Coconut oil. -1/2 tsp (for roasting)
For Seasoning:-
Coconut oil. -2tsp
Mustard seeds. -1tsp
Curry leaves. - 1spring
Instructions:-
1). Wash the tender Lady's finger (Bhenda) in water and trim both the ends. Chop the Lady's finger into 1inch lengthy pieces and keep aside.
2). Heat 1/2tsp Coconut oil in a pan and roast dry Red chillies and keep aside on a plate. In the same pan roast Urad dal on low flame. When Urad dal starts to change its colour add Coriander seeds and roast well. Keep all the roasted ingredients on a plate and allow to cool.
4). When cooled grind the roasted Red chillies, Urad dal and Coriander seeds along with grated Coconut, Tamarind and Jaggery to a smooth paste adding 2tbsp of water. Keep aside the ground Coconut Masala paste.
Method:-
1). Heat Coconut oil in a pan and splutter Mustard seeds and saute well. Add Curry leaves and fry well.
2). Add the chopped Lady's finger (Bhenda) pieces and required Salt into the pan. Mix well and fry for 2 minutes on low flame.
3). Add the ground Coconut Masala paste and 2tbsp of water into the pan and mix well.
4). Cook the Lady' finger pieces on low flame. Saute well until the ground coconut masala paste nicely coated with the Lady's finger (Bhenda) pieces.When the curry becomes semi thick switch off the flame.
A tasty and delicious Bhenda Chakko is ready to serve as aside dish with rice, roti etc.
The following ingredients are needed to prepare Bhenda Chakko / Lady's Finger Semi Dry Masala Curry.
Ingredients:-
Lady's Finger (Bhenda).-10 (tender)
Salt. - to taste
For grinding Coconut Masala paste:-
Grated Coconut. -1cup
Dry Red chillies. -5
Urad dal. - 2tsp
Coriander seeds. -1 and 1/2 tsp
Tamarind. - a gooseberry size
Jaggery. -1tsp (grated)
Coconut oil. -1/2 tsp (for roasting)
For Seasoning:-
Coconut oil. -2tsp
Mustard seeds. -1tsp
Curry leaves. - 1spring
Instructions:-
1). Wash the tender Lady's finger (Bhenda) in water and trim both the ends. Chop the Lady's finger into 1inch lengthy pieces and keep aside.
2). Heat 1/2tsp Coconut oil in a pan and roast dry Red chillies and keep aside on a plate. In the same pan roast Urad dal on low flame. When Urad dal starts to change its colour add Coriander seeds and roast well. Keep all the roasted ingredients on a plate and allow to cool.
4). When cooled grind the roasted Red chillies, Urad dal and Coriander seeds along with grated Coconut, Tamarind and Jaggery to a smooth paste adding 2tbsp of water. Keep aside the ground Coconut Masala paste.
Method:-
1). Heat Coconut oil in a pan and splutter Mustard seeds and saute well. Add Curry leaves and fry well.
2). Add the chopped Lady's finger (Bhenda) pieces and required Salt into the pan. Mix well and fry for 2 minutes on low flame.
3). Add the ground Coconut Masala paste and 2tbsp of water into the pan and mix well.
4). Cook the Lady' finger pieces on low flame. Saute well until the ground coconut masala paste nicely coated with the Lady's finger (Bhenda) pieces.When the curry becomes semi thick switch off the flame.
A tasty and delicious Bhenda Chakko is ready to serve as aside dish with rice, roti etc.
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