Bendakaya tamata shorva is a flavorful Indian stew where okra is cooked in a tomato gravy. It is an easy side dish for busy hectic weekdays.
What is shorva?
Shorva is a stew served with plain rice, flavored rice and Indian flatbreads. Shorva or shorba in restaurants is served as a soup but the one we make at home is a side dish. It is such an easy recipe that it is a go to recipe in our household, when pressed for time. Most common shorva is tamata shorva which shows up on the dining table regardless of the meal; breakfast, lunch or dinner. For breakfast it is along with roti, paratha or poori.
What is Bendakaya Tomato Shorva?
Bendakaya tomato shorva is basically tomato shorva with fried okra(bendakaya or bhendi). Okra is not a common vegetable for shorva and never tasted it until recently. I never remember mother-in-law making it but first tasted it at my in-laws place a year ago. My mother-in-law trained cook makes this shorva and apparently one of my father-in-law’s favorite.
Which Tomatoes to use for Shorva?
Taste of the shorva depends on the variety of tomatoes. Sour tomatoes are the best and back home, desi tomatoes give the best result. Here in the United States, I use vine ripe tomatoes and also find heirloom tomatoes yielding the best results.
How to make Okra Tomato Stew?
Bendakaya Tamata Shorva
- 10 Bendakaya ~ Bhendi ~ Okra
- 2 tablespoon Oil
- ½ small Onion chopped
- 1 ½ teaspoon Ginger Garlic Paste
- 3 small Green Chilies cut in half
- 1 teaspoon Coriander Powder
- 1 teaspoon Chili Powder adjust to taste
- 1 teaspoon Salt adjust to taste
- ⅓ teaspoon Turmeric Powder
- 1 large Vine Tomato sliced about 1 ¼ cup when sliced
- 1 cup Water and more if needed
- ¼ cup Milk
- ¾ teaspoon Coconut Powder with a pinch of Garam Masala (opt)
- Wash, pat dry and trim the edges of bendakaya or okra. Cut into 1 ½ - 2” pieces.
- Heat oil in a saucepan and fry okra pieces on medium flame until roasted, about 4-5 minutes.
- Remove okra and keep aside.
- In the same pan, saute onions until soft.
- Add ginger garlic paste, green chilies and saute until raw smell of ginger gone.
- Add coriander powder, chili powder, salt and turmeric powder and mix well.
- Add tomatoes, give a quick stir, cover and cook on medium - medium high flame until tomatoes are soft and mushy.
- Add water and stir. Keeping the flame low, add milk. Stir immediately to avoid milk from curdling.
- Increase the flame, cover and bring shorva to a boil.
- Add fried okra simmer for 4-5 minutes or until shorva is done.
- Check the consistency and add more water if needed. If diluting the shorva, simmer for a few more minutes.
- If using coconut powder, add 3-4 minutes before turning off the flame. Do a taste test and adjust chili powder and salt. If adjusting chili powder, simmer for few minutes until it blends into the stew.
- Transfer to a serving bowl, garnish with cilantro and serve with rice, pulao, roti, poori or paratha.
- Tomatoes - Use vine ripe tomatoes or any sour variety. If using roma tomatoes or any variety that is not sour, add sour yogurt instead of milk, about 1-2 tablespoon of yogurt.
- Milk - If tomatoes are not sour, use less milk.
- Coconut Powder & Garam Masala - I didn’t use it today. I use it depending on my mood and it enhances the flavor of shorva.
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