How to make Shravani Bhinda -
Ladyfingers cooked with a sweet and sour coconut-mustard gravy.
This is a Sanjeev Kapoor exclusive recipe.
Shravani Bhinda Recipe Card
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.
Cook time : 11-15 minutes
Ingredients for Shravani Bhinda Recipe
Ladyfingers (bhindi) cut into 1 inch pieces 250 grams
Scraped coconut 1¼ cups
Oil 1 tablespoon
Mustard seeds 1 teaspoon + 1 tablespoon
Fenugreek seeds (methi dana) ¼ teaspoon
Turmeric powder ¼ teaspoon
Asafoetida ½ teaspoon
Red chilli powder 1½ teaspoons
Salt to taste
Gram flour (besan) 1 tablespoon
Tamarind pulp 1 tablespoon
Jaggery (gur) grated 1 tablespoon
Heat oil in a non-stick pan, add 1 teaspoon mustard seeds, fenugreek seeds, turmeric powder, asafoetida, ladyfinger pieces, red chilli powder and salt and mix well. Add ½ cup water and mix well. Cover and cook for 2-3 minutes.
Grind coconut, gram flour, tamarind pulp, 1 tablespoon mustard seeds and 2 tablespoons water to a smooth paste.
Add the ground paste to the pan and mix well. Add little water and mix well. Cook for 3-4 minutes. Add jaggery and mix till the jaggery melts. Simmer for 2-3 minutes