Semi-dry okra curry (Bhendi Sagale)

Okra is loved across India and is often cooked as a stir-fry or in curries. Indian okra is never slimy, unlike some Creole and African dishes. This is because of the frying technique used in Indian cooking, which cooks off the sliminess.

This robust dish is full of regional flavours. The local Bydagi chillies make it spicy, the jaggery sweet, and the coastal coconut scents it. It is the perfect side dish that pops with flavour.

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Ingredients:

For the spice mix:

3/4 teaspoon coriander seeds

1 tsp split black gram (urad dal)

5-6 Bydagi chillies, or to taste

1/2 cup desiccated coconut

1/4 teaspoon fenugreek seeds

1/2 teaspoon turmeric

3 tablespoons jaggery

2 tablespoons coconut oil

1/2 teaspoon mustard seeds

1/2 lb okra, sliced on the diagonal into 2-inch pieces

Salt, to taste

1 cup water

Dry roast all the spice mix ingredients individually until they are lightly coloured and aromatic, except the turmeric and jaggery. Cool. Add the spices to a spice mill and grind to a fine powder. Add the turmeric and jaggery and set aside.

Heat the oil in a small wok and fry the mustard seeds for 20 seconds until they begin to pop. Add the okra and cook over low heat until it is tender and cooked through, about 10 minutes. The longer you fry the okra, the less slimy it will be in the curry.

Add the spice mix and cook for 1 minute, ensuring the okra is well-coated. Add the salt and water, and cook until you have a thick sauce, about 3-5 minutes—taste for spice, salt, and sweetness. The flavours should be robust and well-balanced.

Serve hot.