Bhenda Sukke (Okra in coconut gravy)

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How long it takes: 45 minutes

Number of servings: 4-5

Okra is a veggie available through out the year. Okra as we call it in English is Bendekayi in Kannada,  Bhenda in Konkani and Vendekai in Tamil. We prepare a number of dishes like the Dry curry. Gojju, Okra fries etc. I have already put up Okra Dosa which has been very well received. Today I would like to put up Bhenda Sukke which is a Konkani delicacy and is the favorite dish of my younger son.  It was long over due to be put up. Try using tender okra for this dish.

What you need to have:

1. Fresh chopped Okra pieces – 3 cups

2. Chopped Potatoes – 2/3  cup

3. Chopped Onions – 1 cup

Fresh chopped Okra

Chopped onions and Potatoes

Ingredients of Wet Masala:

1. Fresh grated coconut – 1/2 cup

2. Red chillies (Byadgi) – 3-4

3. Coriander seeds – 3 teaspoons

4. Fenugreek seeds – 1/4 teaspoon

5. Tamarind

What you do with what you have:

1. Wash, wipe okras with a clean dry cloth and chop it into 2″ pieces as shown in the image 1.

2. Wash, peal and chop both onions and potatoes into lengthwise pieces and keep it aside as shown in image 2.

3. Grate coconut and keep it aside in the plate as shown image 3.  Place a spatula with 2-3 teaspoons of cooking oil in it on the flame and fry coriander seeds and fenugreek seeds in it. Add red chillis to it and switch of the flame as the chilli fry.

4. Grind coconut and the fried masala items from step 3 and tamarind in the mixer adding water in steps to a medium fine consistency. Ground wet masala is as shown in the image below.

Ground Wet Masala

5. Place a Skillet with 4-5  teaspoons of cooking oil in it on the flame. When heated add muistard seeds to it. When it sputters add red chillies and curry leaves to it.

Seasoning in progress

6. Add ground wet masala from step 4 to the seasoning and bring it to boil adding required quantity of salt.

Masala being cooked in seasoning

7. Add chopped onions from step 2 to the cooked masala and let it cook for a while.

Chopped onions being cooked in Masala

8. When onions turn a little smooth add chopped okra and potatoes from step 1 and step 2 respectively.  Close the dish with a lid.

Chopped Okra & potatoes being cooked in Masala

9. When both the veggies cook smooth the dish is ready to serve.

Ready to serve Bhendi Masala / Bhenda Sukke

How long it takes: 45 minutes

Number of servings: 4-5

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10 thoughts on “Bhenda Sukke (Okra in coconut gravy)

    notyet100 said:
    February 17, 2010 at 6:27 pm

    this looks so temptin

      prathibalrao responded:
      February 19, 2010 at 6:52 pm

      Hi Notyet 100,

      You are right.

    Asha said:
    February 17, 2010 at 7:05 pm

    Slurp! i made Bendekai gojju and posted today too, love it. great color.

      prathibalrao responded:
      February 19, 2010 at 6:51 pm

      Hi Asha,

      I also make Bendekai gojju but in a little different way. Should post it later.

    vanamala said:
    February 17, 2010 at 10:12 pm

    Lovely dish..will try

      prathibalrao responded:
      February 19, 2010 at 6:53 pm

      Hi Vanamala,

      Do try it out and give SEND ME the feed back.

    Haru said:
    March 11, 2011 at 1:31 am

    Hi Ma,
    Sukke has eclipsed Ambat in being my favorite Konkani dish! After nearly-mastering capsicum sukke, I decided to try my hand at Bhenda Sukke. Followed your recipe exactly and my husband was excited and super-pleased – I could see the impatience in his eyes while it was being cooked! I loved it too and we relished it with Dal Palak that he made, Roti, AND Rice! I guess I’d call it one tasty dinner feast 🙂
    Are there any other vegetables that can be used to make this Sukke recipe?

      prathibalrao responded:
      March 11, 2011 at 5:53 pm

      Hi Harini dear,

      This is one of Sharath’s favorite dishes. I think you since do not like tanginess in cooking, you would surely love our konkani dishes i feel. Am i right???You can make Drumstick sukhe in combination with Chayote squash and potato, and also (Brown chana) Bengalgram sukke in combination with Beetroot which you know will be excellent. Of course Onion is a must.So do try out other recipes of your choice.

    Shyam Prasad said:
    October 14, 2012 at 2:06 pm

    Hi, Prathibha pacche !
    Tried Bhenda sagle this afternoon.. it came out very well, though I did not add potato.

    Thank you,
    Shyam

      prathibalrao responded:
      October 15, 2012 at 12:48 am

      Hi Shyam prasad,

      I am surprised that you cook on your own and try out recipes!!!!!!!Good may be at week ends whenever free i think you do this. Adding potatoes is always for being a good combo and also for flavour!!!!!!!!!!!!It is up to you.

      Love prathiba pachi

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