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Bhenda Hooli

Bhindi cooked in spicy coconut masala.

New Update
Main IngredientsLadyfingers, Coconut
CuisineKarnataka
CourseMain Course Vegetarian
Prep Time11-15 minutes
Cook time11-15 minutes
Serve4
TasteSpicy
Level of CookingModerate
OthersVeg

Ingredients list for Bhenda Hooli

  • 500 grams Ladyfingers cut into ¾ inch pieces
  • 2 tablespoons Coconut
  • 7-8 cloves Garlic crushed
  • For paste
  • 2-3 Bedgi whole dry chillies
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • 1 teaspoon Coriander seeds
  • 1/2 cup Scraped coconut
  • 1 tablespoon Tamarind pulp
  • to taste Salt

Method

  1. Heat two tablespoons of oil in a kadai. Add garlic and sauté till golden. Add ladyfinger pieces, stir well and cook uncovered for three to four minutes.
  2. Heat two teaspoons of oil in a small pan. Add red chillies, mustard seeds, fenugreek seeds, coriander seeds and sauté till lightly coloured. Grind this with coconut into a coarse paste. Add tamarind pulp and grind again.
  3. Add the ground masala to the ladyfingers, stir well and cook for two minutes. Add two cups of water and salt to taste. Stir and cook till gravy becomes thick. Serve hot.

Nutrition Info

Calories757
Carbohydrates51.8
Protein14
Fat54.9
Other Fiber29.3gm
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