Easy Goan Recheado Masala Recipe

How to Make Goan Recheado Masala

Today let’s celebrate the vibrant flavours of a hot, sweet, and tangy Goan recheado masala! Easy peasy to make, but finger-licking good! Made with a fiery blend of dried red chillies, aromatic garlic and ginger, and a splash of vinegar, this versatile spice paste is perfect for stuffing seafood and vegetables and also for marinating fish and chicken.

But first, have you ever wondered how you could transform a simple vegetable into a gourmet or five star experience? Let me show you a lip-smacking recipe with recheado masala for lady’s fingers or bhendi. This is an easy Goan Bhendi Masala dish that you and your family will surely enjoy. Interested in another super tasty bhendi recipe? Then do check out my Bhendi Masala Fry recipe. You’ll love it.

Ingredients

Recheado Masala

1 medium size roasted onion

6 Kashmiri chillies

8 Bedgi chillies

25 peppercorns

2-inch stick cinnamon

1 tsp cumin seeds

10 cloves garlic, cut

1-inch ginger piece, sliced

¼ tsp turmeric powder

Small ball tamarind, soaked

1 tsp salt

1 tbsp sugar

¼ cup 2 tbsp more vinegar

Recheado Bhendi / Goan Bhendi Masala

Lady’s fingers / bhendi 250g

Procedure

Recheado Masala

1. Soak the tamarind in 1 tbsp hot water.
2. Peel and chop the onion into large pieces. Roast this till it just starts browning with 2 tsp oil. Remove to a bowl.
3. Break up the chillies and cinnamon sticks into pieces.
4. Grind the peppercorns, cinnamon sticks, cumin seeds, garlic cloves, ginger, turmeric powder, soaked tamarind, roasted onion, salt and sugar with ¼ cup vinegar to start with. Add more vinegar, just 1 tbsp at a time to get a smooth, thick paste. (It shouldn’t be thin and runny.)
5. Transfer to a bowl. Store in the freezer but use within a couple of weeks.

Recheado Bhendi Masala

1. Wash and pat dry the bhendi or lady’s fingers,
2. Slice off the top and the tip of each.
3. Sprinkle a little salt on the bhendi, and then make a lengthwise slit in each lady’s finger.
4. Stuff each bhendi with around 2 tsp of recheado masala.
5. Divide the bhendi into two batches. Fry each batch with around 1 ½ tbsp of oil on low heat for around 8 – 10 minutes. Turn the bhendi over after around 4 to 5 minutes.
6. Remove to a plate lined with an absorbent kitchen paper towel.

Enjoy!