|1/4 kg Ladyfinger / Bhendi|
|1 tbsp Tamarind pulp|
|1 tsp Mustard seeds|
|1/4 tsp Jeera|
|1/4 tsp Asafoetida|
|1/4 tsp Turmeric powder|
|1/2 tsp Chilli powder|
|1 tbsp Jaggery|
|2 tbsp Fresh coconut|
|2 tbsp Peanut powder|
|2 tsp Goda masala|
|2 tbsp Fresh coriander|
|to taste Salt|
I am exploring the Maharashtrian cuisine and I am in love with its flavour. Especially that of Goda masala. In one of the Marashtrian challenges, Archana had blogged about Chinch gula chi bhendi bhaji and I had bookmarked it. Bhendi bhaji Maharashtrian style is similar to the one we make in Tamilnadu where we cook the ladyfinger in tamarind juice and then finally fresh coconut is added to it. The only difference other than the masala is the sweet sour taste which is absent in our curry. So I must say that this is an acquired taste. So I was sure this curry will be liked by both of us and I am happy that I tried it. Serve it with rice or roti.
Wash the ladyfinger and dry them completely. Chop them into 1" pieces
Heat oil in a pan/ kadai. Add oil to it and heat it. Once it is sufficiently hot add the mustard seeds. Let it crackle, now add the cumin, turmeric and asafoetida
Add the ladyfinger and saute for few minutes
Add tamarind juice, salt and cover it and let it cook well. It might take upto 10 minutes
Once the ladyfinger is completely cooked, add the jaggery, goda masala and peanut powder.
Cook for another few minutes. Switch off the fire and garnish with coriander. Serve warm
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