Bhendi white curry is a traditional dish of Konkani’s who reside in Kerala.I adapted this dish from my Aayi(paternal grandma, that’s what we call,but generally we address as Bapama for paternal grandma) who has a very good collection of old is gold recipes.Since she is from Kerala we have Keralite touch to our dishes.Traditionally, in Konkani we name this dish as Bhenda Dave Randai. This curry is very bland and can be accompanied with rice.In this curry I have used home grown bhendis,well this batch is not from my green patch but from my aunts. My 10 year old son P has a green thumb when it comes to kitchen garden. Lady s finger is also known by several names like okra,lady’s thumb etc.In India it is available through out the year.We,Konkani’s prepare several dishes with this vegetable.The bhendi which I have used in this recipe is local grown bhendi so it much tastier than the dark green ones.
Bhendi(ladys finger)-1/4 kg
Green chilllies-4 (slit into two)
Mustard seeds-1/4 tsp
- Boil bhendi with green chilly, salt and little water(don’t over cook).
- Grind grated coconut to a fine paste.
- Add it to the boiled bhendi,adjust the gravy by adding water and take a boil.
- Heat oil splutter mustard seeds,jeera and then add curry leaves and season it to the bhendi.
- Off the flame,cool, add curds and give it a stir.
You may also add a tad bit of jeera while grinding the coconut.
Just take one boil in step one and off the flame.
You may also add sorrel fruit or tomato or ripe mango pieces while boiling bhendi in step1.
You may not use curds if you don’t desire.