A Goan dish prepared with lady fingers and kokum (also known as bindasol in Konkani). The addition of tamarind water and kokum contributes to the acidity that cuts down the sliminess from the vegetable. To balance the sourness, red chillies are included. Avoid overcooking the vegetable as it loses nutrients, flavour and texture. Usually served as a side dish with the main meal. Quick and easy, mildly spiced and so delicious with the right amount of tartness.
Select okra that are firm and bright green in colour. Ones that snap easily at the tip are always tender. Avoid those with blemishes, dull, dry with large pods that are woody and tough. Okra is rich in soluble fibre, controls cholesterol levels and promotes a healthy digestive tract. A good source of nutrients and vitamins. Low in calories and fat with also a low glycemic index helps maintain blood sugar levels. Provides a smooth and beautiful skin, no wonder Cleopatra, a woman of surpassing beauty, loved eating okra.
Kokum is an excellent source of anti-oxidants. Also, used in treatment of piles, flatulence, constipation, heat stroke, pain, etc. It is also known as "cool king" of Indian fruits.
Select okra that are firm and bright green in colour. Ones that snap easily at the tip are always tender. Avoid those with blemishes, dull, dry with large pods that are woody and tough. Okra is rich in soluble fibre, controls cholesterol levels and promotes a healthy digestive tract. A good source of nutrients and vitamins. Low in calories and fat with also a low glycemic index helps maintain blood sugar levels. Provides a smooth and beautiful skin, no wonder Cleopatra, a woman of surpassing beauty, loved eating okra.
Kokum is an excellent source of anti-oxidants. Also, used in treatment of piles, flatulence, constipation, heat stroke, pain, etc. It is also known as "cool king" of Indian fruits.
 |  |
Solantle Bhende or Amsol
(Serves 6)
Ingredients:
1/2 kg okra (ladyfingers)
1 large onion (sliced)
4 large cloves of garlic (thinly sliced)
1/2-inch ginger (grated)
5 dried kokum petals
2 red dried Kashmiri chillies (torn into pieces) or 5 boriya chillies (also known as button chillies)
1 cup tamarind water
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
2 tablespoons oil
salt
Method:
Wash okra and wipe them with absorbent paper towels. Trim the ends off and then cut each into 1 1/2 or 2-inch pieces.
Heat oil in a pan, sauté onion with garlic and ginger. When onion is translucent, add the turmeric powder, cumin powder, okra, kokum, chillies, tamarind water and salt. Cover and cook on low heat until okra is tender.
Serve hot.
Note:
(Serves 6)
Ingredients:
1/2 kg okra (ladyfingers)
1 large onion (sliced)
4 large cloves of garlic (thinly sliced)
1/2-inch ginger (grated)
5 dried kokum petals
2 red dried Kashmiri chillies (torn into pieces) or 5 boriya chillies (also known as button chillies)
1 cup tamarind water
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
2 tablespoons oil
salt
Method:
Wash okra and wipe them with absorbent paper towels. Trim the ends off and then cut each into 1 1/2 or 2-inch pieces.
Heat oil in a pan, sauté onion with garlic and ginger. When onion is translucent, add the turmeric powder, cumin powder, okra, kokum, chillies, tamarind water and salt. Cover and cook on low heat until okra is tender.
Serve hot.
Note:
- Alternatively, add all the ingredients in a pan with the oil and cook on low heat until okra is done.
