How to make Bhenda Hooli - Bhindi cooked in spicy coconut masala.
This recipe is from the book Konkan Cookbook.
Main Ingredients : Ladyfingers, Coconut (नारियल)
Cuisine : Karnataka
Course : Main Course Vegetarian
For more recipes related to Bhenda Hooli checkout Bhindi Masala, Achari Dahiwali Bhindi, Spicy Bhindi Andhra Style, Bhindi Aur Oats Sabji . You can also find more Main Course Vegetarian recipes like Left Over Roti, Lotus Seed Curry, Sweet and Sour Onions, Shehenshahi Gobhi.
Bhenda Hooli Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Bhenda Hooli Recipe
Ladyfingers cut into ¾ inch pieces 500 grams
Coconut 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.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
