Let me first translate the Konkani name into English. ‘Bhindi’ is called as ‘bhende’ in Konkani. ‘Olli mirssangi’ is ‘green chillies’ and ‘ambat’ is ‘gravy’ in konkani. This name is to distinguish between the gravies we make with red chillies and this one.Some people use Potato and Tomato instead of bhindi(okra) for this dish. Aayi usually uses bhindi for this gravy.
Most of the vegetables used in North Kanara food are grown in their own garden. The bhindi which we get in North Kanara is of light parrot green color and big in size compared to the dark green bhindi we usually get in Bangalore and other places. There is a slight differentin taste also. But still I use any kind of bhindi available with me for this dish.
Ingredients: Bhindi(Okra) cut into round pieces 1 cup Coconut 1 cup Mustard seeds 1 tea spn Curry leaves 1 strand Green chillies 4 Asafoetida(hingu) a pinch Tamarind extract 1/2 tea spn Ghee 1 tea spn Salt
Method: Grind together coconut, tamarind and green chillies to a smooth paste. Heat ghee and add mustard seeds. When they start spluttering, add asafoetida and curry leaves. Add bhindi and salt. Fry for 4-5 mins. Add 1/2 cup water, cover and cook.When bhindi is almost cooked, add the ground masala. Cook for until the masala and bhindi are completely done. Serve hot with rice.
Serves : 3 Preparation time : 20min
This is one more Konkani special. Jaggery is called ‘GoD’ in Konkani. Its called as ‘Gandarli’ in North Kanara Konkani and ‘surnali’ in South Kanara Konkani. This is usually prepared with colored cucumber(magge, if someone knows the exact english name, pls let me know). I used water melon for this. Even the normal green cucumber can be used. Usually this and the normal cucumber dosa are prepared together for breakfast. Hinga(asafoetida) chutney is prepared along with this. Infact the color of this dosa same as that of ‘jaggery’. Since I used watermelon, I got the watermelon color to the dosa.
Ingredients: Rice 1 cup Coconut 1/2 cup Avalakki (Poha/phovu) 1/4 cup Jaggery 3/4 cup Turmeric a pinch Cucumber(magge/taushe) 1 cup Salt
Method: Soak rice in water for 1-2 hrs. Soak poha for 10-15min. Grind all the ingredients adding little water. Keep overnight. Make dosas (like uttappa, this dosa is thicker than normal dosa). Serve hot with chutney.
Serves : 2 Preparation time : 15min
