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.

RECIPE:
Ingredients

• 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.

METHOD :

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.

TIP:

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.