Okra/bhende is one of the most loved vegetables at our home. My grandmother used to prepare this dish very often. Song is a very spicy Konkani side dish. The most popular song being the batate song – version with coconut and without coconut .
The okra version is made with lot of onion, sliced okra, lot of chillies, tamarind and a little coconut. The final dish becomes spicy, sweetish from onion, tangy from tamarind.
Ingredients: 2 cups okra chopped into thin strips 1 cup chopped onion 1/4 cup fresh/frozen coconut 10-15 red chillies (use as much as you can handle) 1/2 tea spn thick tamarind extract 1 tea spn coriander seeds Oil Salt
Method: Dry roast coconut. Grind it with red chillies, coriander seeds, tamarind. Heat oil and fry onion for few minutes. Add okra pieces, salt and fry till okra is done. Add coconut paste, cook for 3-4mins. Serve hot with rice or chapatis.
Serves: 3-4 Preparation time : 20mins
Pictorial:
Maskasangi Ambat
It has been a while since I posted something new here. A lot of things are going on and somehow the blogging took a back seat. But I do update my instagram page regularly(which is much easier and less time consuming!). So please do checkout my page . Link at the top. This moringa gravy or maskasangi ambat was on my list to post for a very long time. Maskasangi or Moringa has become a huge health food fascination lately. But in our part of the world, it was/is always a hit. Everyone has a moringa/drumstick tree in their backyard. My parents have one tree in their garden too, but it never really yield anything. But our neighbors always shared their bounty with us. My parents reminded us to eat maskasangi – they reminded us it was full of iron. It was added to so many dishes like kolmbo , sukke , sagle and many more. The flowers were made into phodi . The leaves are used in many dishes too like this rotti . This ambat is a very simple dish that aayi makes very regularly. It is spiced with just teppal(tirphal) and kokum. The main vegetable in this gravy shines through. You can also make this with cauliflower.
Maskasangi Ambat
Ingredients: 10-12 drumstick pieces 1 cup fresh frozen coconut 4-5 red chillies (add more if you can handle spice) 5-6 teppal 3-4 kokum Salt Method: Cook drumstick pieces in water and salt. Grind coconut with red chillies to a very smooth paste. Slightly crush teppal in water to extract the aroma. Add the water to the cooked drumstick, discard the teppal pieces. Add the ground masala, kokum to drumsticks. Cook till the gravy starts boiling. Serve hot with rice. Serves : 2-3 Preparation time : 20mins
Maskasangi Ambat
Here is the video of the recipe
