Bhenda Hooli Recipe - Bhindi cooked in spicy coconut masala.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Ladyfingers (bhindi), Oil

Cuisine : Karnataka

Course : Main Course_Veg

Bhenda Hooli

Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder!  It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

Bhenda Hooli Recipe - How to make Bhenda Hooli

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

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.

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