BHINDI RAITA / BENDEKAYI SASIVE / BENDEKAI MOSARU BAJJI

BHINDI RAITA RECIPE WITH STEP BY STEP PHOTOS | HOW TO DO BENDEKAYI SASIVE | BENDEKAYI SASIME RECIPE | BHINDI MOSARU BAJJI

Bhindi Raita / Bendekayi Sasive ( Mosaru gojju ) is a tasty easy side dish from Karnataka Cuisine where in thinly sliced ladys finger are tossed crisp and mixed in a coconut mustard yoghurt based gravy .

If you like lady s finger you can check few more recipes shared in the blog Ladys Finger Gojju , Ladys Finger Dosa , Bhindi Masala , Bhindi fry , Bhindi Kurkure etc

Check out quick video here :

About Bendekayi Sasive Recipe :

Sasive / Sasime is a traditional dish from Udupi Mangalore region ( Coastal Karnataka ) which is generally served with Rice . ” Sasime ” translated in English as “ mustard flavored coconut and yoghurt gravy” . One can make sasime from many veggies and fruits like Cucumber sasive , Tomato Sasive , Mango sasive , Onion Sasive , Pineapple Sasive etc and the chosen one for the day is Bhindi . And the best part about any sasive hardly takes 15 mins to make and just few ingredients from the pantry !!

Sasime is a gravy prepared by adding curd / buttermilk to a ground paste of mustard,coconut,chilli and you could use any vegetable.If you are planning rice and sambar/dal for lunch or dinner, then “ Sasime served like raita ” as a super side makes a wholesome and tasty meal.The pungent mustard seeds in the gravy, gives this dish a wonderful aroma and taste. Try it and you will know what I mean.

Ingredients for Bendekai Sasime:

• Bhindi / Lady’s Finger – The chosen dish for the day to make sasive is Bhindi . This dish is also one of the great way to empty , few left over bhindi in the fridge .
• Coconut – You can use fresh / frozen Coconut , gives nice creamy texture .
• Curd / Butter Milk : Use mildly sour curd / butter milk .
• Mustard : Hero of this dish, the one that adds unique flavor .
• Chillies : One can use green Chilli / Red Chilli .
• Tempering : The regular Suth Indian tadka . You could use any oil / coconut oil for the tempering .

Bendekayi Sasive Recipe with step by step Photos :

• Wash and wipe the ladies finger. Note that okra should be wiped fully dry, else they would turn sticky.Chop them into small pieces.
• Heat a  pan/kadai and make a seasoning by adding oil ,mustard seeds, urad dal, broken red chilly and curry leaves.

• After the mustard seeds splutter, add chopped ladies finger to it.

Turn heat to medium low and fry the ladies finger till brown and crispy.It will take 5-10 minutes.Do not cover the lid or increase the flame. It will make slimy . Turn off the heat and let it cool.

Grind grated coconut, mustard seeds, green chilly and salt in to super fine paste. Add water /curd while grinding to get the consistency of chutney.

Add this coconut – mustard paste to the vessel , add buttermilk/curd to it.

Add fried bhindi to it . Mix well and keep aside for 10-15 mins. Okra absorbs the yogurt and plumps up giving it a unique flavorful taste.

Now, Bhindi sasime is ready to serve. Suits best with rice / chapathi. Give it a try … I’m sure you’ll be addictive with its taste

Points to Note While making Bendekayi Sasive :

1. You can replace green chilly with red chilly. It tastes equally good.
2. Adjust the curd / buttermilk according to the consistency and sour level u prefer .
3. Do not add mustard seeds more than 1/2 tsp, as it will make the curry taste bitter .
4. Frying bhindi till crispy is very important. It removes stickiness and gives nice taste.
5. Instead of lady’s finger you can use chopped ( onion /capsicum ) . Roast them too.rest of the procedure remains same

This post was originally published on Aug 27 th 2013 and re published with new pics

Spring Onion Raita / Eerulli Hoovina Sasime

Smitha Kalluraya

Spring Onion Raita / Eerulli Hoovina Sasive ( Mosaru gojju ) is a tasty easy side dish from Karnataka Cuisine where in thinly sliced spring onion is sauted and mixed in a coconut mustard yogurt based gravy .

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine karnataka

Servings 4 serving

Ingredients

 

• 1.5-2 cup Spring Onion / Eerulli Kavu
• 1 Small cup coconut, Freshly grated
• 2 – 3 nos Green Chilly
• 1/2 tsp Mustard seeds
• 1 cup Curd / butter milk, (Should be little sour )
• to taste Salt

For seasoning:

• 1 tsp Mustard seeds
• 1/2 tsp Urad dal / split black gram dal
• 1 Red Chillies
• few Curry Leaves

Instructions

 

• Wash and wipe the spring onion. Discard the tips and Chop them into small pieces.
• Heat a  pan/kadai and make a seasoning by adding oil ,mustard seeds, urad dal, broken red chilly and curry leaves.
• After the mustard seeds splutter, add chopped ladies finger to it. Turn heat to medium low and fry the ladies finger till brown and crispy.It will take few minutes.Do not cover the lid or increase the flame.
• Turn off the heat and let it cool.
• Grind grated coconut, mustard seeds, green chilly and salt in to super fine paste. Add water /curd while grinding to get the consistency of chutney.
• Add this paste and buttermilk/curd to fried ladies finger pieces.
• Mix well and keep aside for 10-15 mins.  Okra absorbs the yoghurt and plumps up giving it a unique flavorful taste.
• Now,okra sasime is ready to serve. Suits best with rice / chapathi.Give it a try … I’m sure you’ll be addictive with its taste .

Video

Keyword eerulli hoovina mosaru gojju, spring onion raita, spring onion recipes

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