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

Bhenda Hooli

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.

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 Zunka Bhakar, Spinach Roulade with White Gravy, Aloo Hyderabadi, Palak Aloo.

Bhenda Hooli Recipe Card

Bhenda Hooli
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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.

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