Benda Alle Piyava Gashi Recipe | Konkani Style Okra Curry

Introduction:

If you are looking for a soul-satisfying, coastal Indian curry that perfectly balances the zing of ginger with the sweetness of coconut, you've found it. Benda Alle Piyava Gashi is a traditional Konkani masterpiece. The name itself tells a delicious story: Benda means Okra (Lady Finger), Alle means Ginger, and Piyavu means Onion.

What is Benda Alle Piyava Gashi?

In the Goud Saraswat Brahmin (GSB) and wider Konkani community, "Gashi" refers to a coconut-based gravy that serves as the centerpiece of a meal. While many Gashi recipes use a tempering of mustard seeds and curry leaves, the Alle Piyava (Ginger and Onion) version is unique.

Traditionally, this specific spice profile is heavy on ginger and raw onions and was used to prepare fresh fish curries. For those who prefer a vegetarian lifestyle, the fish is replaced with Lady Finger (Okra or Bhindi or Bendekayi). The result is a curry that mimics the deep, pungent, and comforting flavors of a classic coastal seafood broth but remains entirely plant-based.

Whether you call it Bendekai rasa, Bhindi Masala Curry, or simple Okra in Coconut Gravy, this dish is a testament to how simple ingredients like ginger and coconut can create a complex, addictive flavor profile.

Benda Alle Piyava Gashi recipe - Konkani okra curry

Serves: 4 people

Ingredients You'll Need:

Main Ingredients

Lady finger - 260 gram (okra)
Onion - 1 medium (142 gram)
Ginger - 1 inch (10 gram)
Green chili - 2
Salt - 1 tbsp
Water 200 ml to boil vegetables.

For Coconut Masala

Fresh coconut - ½ (110 gram)
Ramnad red chili - 3 (spicy)
Tamarind - small lemon sized (9 gram)
Water - 1 cup (200 ml for grinding)

For Finishing

Coconut oil - 3 to 4 tbsp

Step-by-Step Benda Alle Piyava Gashi:

Preparing the Aromatics:
Start by cleaning your vegetables. Peel the onion and cut into medium-sized cubes. Peel the ginger and chop it finely. Slit the green chilies. Place these three ingredients into your main cooking vessel. The raw onion and ginger will form the aromatic base of the curry.
Prepping the Okra (Bhindi):
Wash the lady fingers and pat them completely dry with a kitchen towel. This is a crucial tip to prevent the curry from becoming "slimy."
Cut the okra into large pieces (usually 3 pieces per okra). Keep them large because okra cooks very fast; small pieces will disintegrate and disappear into the gravy.
Roasting the chilies:
In a small pan, add a few drops of oil and toss in the Ramnad red chilies. Fry them on low flame until they turn crisp and slightly change color.
Grinding the Konkani Masala:
In a high-speed blender, combine the grated coconut, the roasted red chilies, and the tamarind. Add about 1 cup of water. Grind until you achieve a perfectly smooth paste. There should be no grit from the coconut.
Pro Tip: Once you pour the masala into a bowl, add a little water to the blender jar, shake it and save that "blender wash" water. It's full of flavor!
Simmering the Curry:
Add the ground coconut masala and the saved blender water to the vessel containing the onions, ginger, and green chilies Mix well. Add more water to reach a medium thick consistency, it should be pourable but not watery. Add salt to taste.
The Boiling Process:
Turn the heat to high and bring the mixture to a vigorous boil. Once it boils, drop in the chopped onion. Reduce the flame to low and cover the vessel with a lid.
Note: Leave a small gap for steam to escape to prevent the coconut milk from curdling.
The 10-Minute Rule:
Let the curry simmer on low heat for about 10 minutes. Okra is delicate. To check if it's done, poke a piece with a knife; if it glides through easily, it's ready. Overcooking will make the lady finger "dissolve" and make the curry thick and sticky.
The Signature Finish:
This is the most important step in Konkani cooking. Once the heat is turned off, drizzle 3 tablespoons of pure, raw coconut oil over the top. Do not stir it in immediately. Cover the lid and let the curry rest for 5 minutes. This "seals" the aroma of the ginger and coconut oil into the dish.

Tips for the Best Benda Gashi:

Never chop the okra while it is wet. The moisture reacts with the internal juices to create a mucilaginous texture. Dry them thoroughly first.
If you can't find Ramnad chilies, a mix of Byadagi (for color) and Guntur (for heat) is a great substitute.
Use juicy, young ginger if possible. Older ginger can be very woody and fibrous.
Never skip the raw coconut oil at the end. It is the hallmark of the Alle Piyava style and provides a silky mouthfeel.