Sanjeev Kapoor

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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

Bhenda Hooli

Main Ingredients

Ladyfingers (bhindi), Oil




Main Course-Veg

Level Of Cooking


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  • Ladyfingers (bhindi) cut into ¾ inch pieces
    500 grams
  • Oil
    2 tablespoons
  • Garlic crushed
    7-8 cloves
  • For paste
  • Bedgi whole dry chillies
  • 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


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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