Bhindi Coconut Masala

Ingredients list for Bhindi Coconut Masala

• 500 grams Ladyfinger (Bhindi) cut into ¾ inch pieces
• 2 tablespoons Garlic
• 7-8 cloves Garlic crushed
• For paste
• 2 teaspoons Oil
• 2-3 Dried red chillies
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Fenugreek seeds (methi dana)
• 1 teaspoon Coriander seeds
• 1/2 cup Coconut scraped
• 1 tablespoon Tamarind pulp
• to taste Salt

Method

1. Heat two tablespoons of oil in a kadai. Add garlic and sauté till golden. Add ladyfinger pieces, stir well and cook uncovered for three to four minutes.
2. Heat two teaspoons of oil in a small pan. Add red chillies, mustard seeds, fenugreek seeds, coriander seeds and sauté till lightly coloured.
3. Grind this with coconut into a coarse paste. Add tamarind pulp and grind again. Add the ground masala to the ladyfingers, stir well and cook for two minutes.
4. Add two cups of water and salt to taste. Stir and cook till gravy becomes thick. Serve hot.

Nutrition Info