Bhindi Coconut Masala

Ladyfingers cooked in a South Indian masala – absolutely delicious This is a Sanjeev Kapoor exclusive recipe.

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Bhindi Coconut Masala

Main Ingredients Ladyfingers, Fresh coconut
Cuisine South Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Bhindi Coconut Masala

  • 300 grams Ladyfingers cut into 3/4 inch pieces
  • 1/2 cup + to garnish Fresh coconut scraped
  • 2 tablespoons Oil
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Split skinless black grams (dhuli urad dal)
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • 1 teaspoon Coriander seeds
  • 1 Dried red chilli
  • 5-6 Curry leaves
  • 2 teaspoons Tamarind pulp
  • to taste Salt
  • 2 teaspoons Garlic finely chopped
  • 1 Medium onion finely chopped
  • 1 Medium tomato finely chopped
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder


  1. Heat 1 tbsp oil in a non-stick pan, add mustard seeds and sauté till they splutter. Add split black gram and fenugreek seeds and sauté for few seconds. Add coriander seeds. Break and add dried red chilli, curry leaves and scraped coconut, mix well and sauté for a minute.
  2. Transfer the mixture into a blender jar, add tamarind pulp, salt and sufficient water and blend into a fine paste.
  3. Heat remaining oil in a deep non-stick pan, add garlic and sauté till it turns golden.
  4. Add onion, mix and sauté till it turns golden brown. Add tomato, mix and sauté till it turns pulpy.
  5. Add lady fingers, mix well, cover and cook for 7-8 minutes on medium heat, stirring occasionally.
  6. Add turmeric powder, red chilli powder, salt and blended paste and mix well. Add sufficient water, mix well, cover and cook on medium heat for 5-6 minutes or till oil separates.
  7. Transfer into a serving bowl, garnish with coconut and serve hot.