How to make Bhindi Coconut Masala -
Ladyfingers cooked in a South Indian masala – absolutely delicious
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ladyfingers, Fresh coconut (ताज़ा नारियल)
Cuisine : South Indian
Course : Main Course Vegetarian
For more recipes related to Bhindi Coconut Masala checkout Bhindi Masala, Achari Dahiwali Bhindi, Spicy Bhindi Andhra Style, Bhindi Aur Oats Sabji . You can also find more Main Course Vegetarian recipes like Aloo Basar Chole Soya Curry Methi Chaman Zunka Bhakar
Bhindi Coconut Masala Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Bhindi Coconut Masala Recipe
Ladyfingers cut into 3/4 inch pieces 300 grams
Fresh coconut scraped 1/2 cup + to garnish
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Split skinless black grams (dhuli urad dal) 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Coriander seeds 1 teaspoon
Dried red chilli 1
Curry leaves 5-6
Tamarind pulp 2 teaspoons
Salt to taste
Garlic finely chopped 2 teaspoons
Medium onion finely chopped 1
Medium tomato finely chopped 1
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Method
Step 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.
Step 2
Transfer the mixture into a blender jar, add tamarind pulp, salt and sufficient water and blend into a fine paste.
Step 3
Heat remaining oil in a deep non-stick pan, add garlic and sauté till it turns golden.
Step 4
Add onion, mix and sauté till it turns golden brown. Add tomato, mix and sauté till it turns pulpy.
Step 5
Add lady fingers, mix well, cover and cook for 7-8 minutes on medium heat, stirring occasionally.
Step 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.
Step 7
Transfer into a serving bowl, garnish with coconut and serve hot.
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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.
