How to make Shravani Bhinda -

Ladyfingers cooked with a sweet and sour coconut-mustard gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ladyfingers (bhindi), Scraped coconut (कसा हुआ नारियल)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Shravani Bhinda checkout Quick Bhindi Sabzi, Bendakaya Pulusu, Bhindi Amchur, Bharwan Bhindi . You can also find more Main Course Vegetarian recipes like Drunken Potatoes, Arbi Amritsari, Baked Dish, Vegetable Crispy.

Shravani Bhinda

Shravani Bhinda Recipe Card

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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.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

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

Method

Step 1

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.

Step 2

Grind coconut, gram flour, tamarind pulp, 1 tablespoon mustard seeds and 2 tablespoons water to a smooth paste.

Step 3

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

Step 4

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.