This ultra-simple
dish is a signature recipe of the western ghats of Karnataka, South India. Being
the gravy kind, it sits in style by the side of rotis but you can easily shift
sides and team it with steaming hot white rice. Using vegetables for making
saasve is optional but ground raw mustard is mandatory. In this recipe, we have
used Lady’s Finger, selecting the tender ones, a humble vegetable that is low
in calories, high on fibre and dense with nutrients.
Dish Type: Side
Dish
Preparation Time: 10 min
Cooking time: 15 min
Serves: 4
persons
Ingredients
For seasoning:
Oil 2 tsp
Black gram 1 tsp
Mustard
seeds ½ tsp
Curry leaves 3 sprigs
For sautéing:
Lady’s
finger 500 gms
Salt to
taste ½ tsp (approx..)
For grinding:
Raw coconut
grated ¼ of a coconut (240 ml cup)
Green
chillies 4 nos.
Mustard
seeds ¼ tsp
Jeera Little less than ¼
tsp
Directions
Wash lady’s
finger. Drain the water, let the vegetables dry.
Chop them
into fine round slits and keep aside.
Heat oil in
a kadai. When hot, start putting ingredients listed under seasoning, one after
another at few seconds intervals (in that
order). Now put the chopped vegetable, saute it at intervals. Cover it
partly with a lid retaining the ladle for sauting in the kadai itself. Remove
the lid only when you have to saute. Cook till the bhindi (lady’s finger) turns
soft. When done, allow it to cool.
(If bhindi is cooked by keeping the kadai
open, vegetable will be crisp, but doesn’t suit for making saasve)
While the vegetable is getting cooked:
Finish
grinding using ingredients listed under “For
grinding”. Transfer the ground mixture to a bowl. To this ground mixture,
add ½ litre curds and 1 tsp salt.
Now add the
cooked and cooled bhindi to the above and mix well.
Lady’s
finger saasve is now ready.
Tete – a – Tete:
Lady’s finger is also known as
Bhindi, Bhendi, Okra, Bamia, Ochro or Gumbo
Recipe Contributor: Smt. Sarawathi
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