Bendiya sassam (Lady’s finger raita) is a raita that is had along with rice. It is usually prepared in Konkani homes. You can use lady’s finger of any maturity but better avoid too much mature one’s and too young one’s.
Ingredients
You need
- 2 to 3 lady’s fingers medium size (Okra)
- ½ cup thick curd (Not too much sour)
- Oil for frying
- Salt to taste
For seasoning
- Oil for seasoning
- Mustard seeds
- Cumin seeds
- 2 Green chillies cut into slices (or as per your spiciness level)
- 1 or 2 red chilli cut into two (or as per your spiciness level)
- 1 sprig curry leaves
Method
Preparing the lady’s finger
Wash pat dry and remove the ends of the lady’s finger. Cut the lady’s finger into ½ inch pieces smear little salt and fry them in oil. Need not roast it nor make it brown. The green colour should remain but the raw flavour must be lost.
Preparing the curd
Add little water to curd and blend it in a mixer to break the lumps. Transfer it to the container in which you will be preparing the sassam.
Preparing the Bendiya sassam (Lady’s finger raita)
Heat oil in a kadai and add mustard seeds when they splutter add cumin seeds followed by addition of sliced green chiliies. Sauté the green chillies till the raw flavour of the chillies goes off. Now add the red chillies and sauté till the raw flavour goes off. Then add the curry leaves and roast them. Pour the seasoning over the curd. Add salt and mix well.
Remember while adding the salt that you have already smeared salt to lady’s finger also.
Now add the fried lady’s finger pieces to the curd. Mix well and serve.
Your Bendiya sassam (Lady’s finger raita) is ready to be served.
