Ladies-Finger Gravy(Bhindi Gravy)

Ladie finger Gravy is a South Indian famous Bhendekayi Saaru....boiled ladies-finger vegetable (okra) cooked in a coconut gravy soured by Tomato/ Tamarind

The South Karnataka Formal vegetarian meals are usually served in a particular order and required to be consumed in a particular order as well. These meals are served on Plantain leaves First accompaniments are served which includes variety of Palya, Kosambari, sweet-savory gojju, hot spicy chutney Pickles, bajji, bonda, vade, Papads. The first course alternated between sweets and rice preparation. The second course is a set of curries to be consumed with rice. It generally starts with Tovve, a mild lentil dish laced with ghee, Majjige Huli (vegetables simmered in a mild yogurt sauce) followed by Huli or daal( lentils and vegetables spiced and tempered with ghee, mustard,asafoetida and curry leaves.) This is followed by tili Saaru (which is a thin lentil stock spiced and laced with ghee and curry leaves.) Or any Vegetable Gravy like this Bhindi gravy....

The final course of the meal is rice and curd with pickles. Buttermilk is also served to be consumed at the end of the meal.

Gravy: Combination of vegetables and lentils simmered with spices, coconut, tamarind and seasoned with Ghee, asafoetida, curry leaves and mustard, it is an integral part of every formal meal.

This South Indian famous Bhindi Saaru is boiled ladies-finger vegetable (okra) cooked in a coconut gravy soured by Tomato/ Tamarind

Ingredients Required:
Okra(ladiesFinger/ Bhindi): 10-15
Oil: 3-4 sps

For grinding:
Coconut grated: 5sps
Tomato: 2
Redchilies: 4-5
Cumin: 1sp

Procedure to follow, Simple method:

First wash the Vegie(bhindi/ ladiesfinger) nicely & pat it dry using kitchen towel
Then cut it little slantly to form finger size long pieces

For the gravy :
In a blender add all ingredients under to grind along with 1 cup water
Grind to a fine paste

In a Deep dish:
Take oil add mustard seeds let it splutter
Then add curry leaves & add the Bhindi(Okra) & fry it nicely for 5 min
Then add salt & fry for 2 more minutes
Lastly add the Blended paste mix add water 1-2 cups
Now let it boil, close with lid & cook till Bhindi (Okra)cooks completely

Check the consistency if its too thick add bit more water
Tangy & spicy Bhindi in tomato gravy ready to serve with Rice
Enjoy this South Indian Meal with Papad & Pickels