Bhendi chi Amti is a simple spicy coconut curry recipe with a tinge of tartness from konkan region. Frankly this amti tastes best when served with rice and does’nt need any other accomapniment. Posting a simple yet yumm recipe below.
- 8 to 10 tender bhendi
- 2 tbsp finely chopped onion to be added to the seasoning
- 4 tbsp freshly scraped coconut
- 1 tbsp oil
- 1/4th tsp mustard seeds
- 1/8 tsp asafoetida
- Salt to taste
Masala paste 1:
- Grind 1 tsp coriander seeds, 2 pinches of turmeric, 1 tsp kashmiri red chilli powder, 4 to 5 black pepper, piece of tamarind (as per tang required) to a smooth paste adding very little water.
Masala Paste 2 :
- Grind 2 tsp chopped onion, freshly scraped coconut, 1/8 tsp turmeric powder, 2 to 3 tsp kashmiri red chilli powder (adjust spice to your choice) to a smooth paste adding little water. To this paste mix 1 tsp rice flour and keep aside.
- Rinse the lady’s finger well and pat dry with a cloth. There should be no moisture left. Cut off the edges and slit into two vertically.
- Heat 2 tsp oil in a pan and just saute the bhendi till half done so that it loses its sticky texture. Let it cool.
- Apply masala paste 1 to the sauted bhendi and keep aside for 10 minutes.
- Heat oil in a pan, add mustard seeds, when they splutter add asafoetida, half the quantity of chopped onion, saute till transluscent.
- Then add the bhendi to which masala has been applied, the remaining masala 1( if any) and a little water to cook the bhendi.
- Once cooked add masala paste 2 , salt, mix well and add water to get consistency of your choice The half cooked bhendi shall be cooked in no time, bring to a boil. The amti should neither be of thick nor thin consistency to enjoy maximum flavours. Garnish with coriander leaves. Serve hot with steaming hot rice.
- Adding 1 tsp rice flour to the coconut masala is important if not it may split when heated.
- Adjust spice level depending on the consistency of the curry.