This is the third variety of Okra Sagllein that is popular with the Konkani community. It can be served over rice or as an accompaniment to Roti or even Bread. The fragrance of the Fenugreek and Coriander seeds is unmistakable!
- 100 gms Okra/Bhindi
- 1/2 coconut grated
- 10 roasted dry red chillies
- 1 heaped tbsp Coriander seeds
- 1/4 tsp Methi/Fenugreek seeds
- 1 tbsp Tamarind paste
- 2 tbsps Coconut oil (or oil of choice)
- 1 tsp Mustard seeds
- 2 sprigs curry leaves.
Wash and pat dry the Okra. Snip of both ends and chop into one inch sized pieces. Heat a tsp of oil. Roast the Coriander seeds and Methi seeds till they turn a golden brown. Grind together the grated coconut, roasted red chillies, tamarind and the roasted coriander and methi seeds to a smooth paste. Tip it into a pot. Add enough water to make a Gravy like consistency which should neither be too thick nor thin. Drop in the chopped Okra and salt. Boil well till the Okra is almost cooked. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss and pour the seasoning into the boiling Sagllein. Switch off and keep aside for half an hour for the flavours to infuse and the Okra to cook completely before serving.