Bhenda Hooli Bhindi cooked in spicy coconut masala. By Sanjeev Kapoor 22 Sep 2015 in Recipes Course New Update Main Ingredients Ladyfingers, Coconut Cuisine Karnataka Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Advertisment Ingredients list for Bhenda Hooli 500 grams Ladyfingers cut into ¾ inch pieces 2 tablespoons Coconut 7-8 cloves Garlic crushed For paste 2-3 Bedgi whole dry chillies 1 teaspoon Mustard seeds 1/2 teaspoon Fenugreek seeds (methi dana) 1 teaspoon Coriander seeds 1/2 cup Scraped coconut 1 tablespoon Tamarind pulp to taste Salt Method Advertisment 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. 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. 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. Nutrition Info Calories 757 Carbohydrates 51.8 Protein 14 Fat 54.9 Other Fiber 29.3gm #Coconut #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article