How to make Coconut Bhindi - Lady fingers with spices and coconut

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers (bhindi), Coconut (नारियल)

Cuisine : TamilNadu

Course : Main Course Vegetarian

Coconut Bhindi Recipe Card

Coconut Bhindi

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.

For more recipes related to Coconut Bhindi checkout Quick Bhindi Sabzi, Bendakaya Pulusu, Bhindi Amchur, Bharwan Bhindi . You can also find more Main Course Vegetarian recipes like Noodles With Stir Fried Vegetables, Vengana Ne Dahi Ni Burani, Baingan Saaswe, Sai Bhaji..

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Coconut Bhindi Recipe

  • Ladyfingers (bhindi) 400 grams

  • Coconut scraped 3/4 cup

  • Oil 3 tablespoons

  • Mustard seeds 1 teaspoon

  • Green chillies cut into 2 2 piece

  • Onions sliced 2 medium

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste


Step 1

Dry bhindi completely. Trim edges and cut vertically into four pieces. Heat oil in a kadai. Add mustard seeds and once they start to crackle add green chillies and onions. Sauté till translucent and add sliced bhindi.

Step 2

Stir and cook covered till bhindi is almost done. Ensure that no water is added. Add red chilli powder, coriander powder, cumin powder, turmeric powder and salt. Mix well and cook for two minutes. Add scraped coconut and mix well. Cook for another two minutes.

Step 3

Serve hot with chapati.