Lady’sfinger Sagllein or Bhenda Sagllein is a traditional Konkani preparation which goes well with Roti or Dal rice. A variety of vegetables like cabbage, potato or even French beans can be used with the Masala that has been used today for making the Ladyfinger sagllein.
- 16 tender Ladyfinger
- 3 onions
- 2 sprigs curry leaves
- 1/2 of a small coconut
- 10 roasted dry red chillies (or as per spice level)
- 1 heaped tsp tamarind paste
- 1 heaped tbsp coriander seeds
- 10 seeds methi/ fenugreek
- I tsp mustard
- 3 tbsps Coconut oil
Slice the onions. Wash, pat dry and snip the ends of the Okra. Chop into one inch size pieces. Keep aside.
Heat a tsp of oil. Add the coriander seeds and the Methi and roast to a rich golden brown. Grind it along with, the coconut, roasted red chillies and tamarind to a smooth paste.
Heat the coconut oil. Add a tsp of mustard and after it splutters add the curry leaves. Toss. Drop in the sliced onions, Okra and salt and roast till the onions are translucent. Add the ground coconut masala and a small glass of water. Boil well for a couple of minutes. Keep aside for half an hour for the flavours to infuse.
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