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Bhenda Hooli

Bhindi cooked in spicy coconut masala.

This recipe is from the book Konkan Cookbook.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

हिन्दी में पढ़ें

Main Ingredients

Ladyfingers (bhindi), Oil

Cuisine

Karnataka

Course

Main Course-Veg

Level Of Cooking

Medium

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Ingredients

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

Method

Step 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.

Step 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.

Step 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.