BHENDI SUKHEM

Ingredients:
500 gm ladyfingers
20 gm kokum, soaked
2 onions, chopped
4 tomatoes
6 green chillies
Salt to taste
20 ml oil
100 gm grated coconut

Procedure:
Wash and wipe the ladyfingers. Cut into dices. Keep aside. Heat oil, add chopped onions and saute till light brown. Add the slit green chillies and the tomatoes and cook further. Toss in the diced ladyfingers and saute till cooked. Lastly add in the soaked kokum, grated coconut, check seasoning and serve hot garnished with corriander leaves.

PRAWNS KOKUM GARLIC

Ingredients:
500 gm prawns, deshelled and cleaned
10 gm kokum, soaked
10 gm garlic
20 ml oil
2 chopped onions
2 gm mustard seeds
Few curry leaves
10 gm rice flour
20 gm butter
10 gm chopped coriander
2 gm turmeric
Salt to taste
20 ml veg stock

Procedure:
Marinate the prawns with turmeric and salt. Keep aside. Heat oil, add mustard seeds and curry leaves, chopped onions and saute well. Add sliced garlic and saute further till light brown. Add pranws, toss, add a little stock and the butter. Lastly add in the kokum, stir fry and thicken with a little rice flour (mixed with little water). Check for seasoning, garnish with chopped corriander and serve hot.

LOBSTER PEPPER KOKUM

Ingredients:
Meat of 1 lobster
10 gm peppercorns, roasted and ground roughly
10 gm kokum, soaked
1 chopped onion
2 gm mustard seeds
2 gm turmeric powder
10 gm rice flour
20 gm butter
10 ml oil
Salt to taste
A few curry leaves

Procedure:
Marinate the lobster with salt and turmeric powder. Heat oil, add mustard seeds, curry leaves and chopped onions and saute. Add butter, turmeric, lobster meat, crushed fresh pepper and the kokum and stirfry till done. Check for seasoning, add a little stock and thicken with rice flour paste to give a good glaze. Garnish with chopped corriander and serve hot.