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Bhindi Coconut Masala

Ladyfingers cooked in a South Indian coconut- onion- tomato based 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

  • 300 grams lady fingers, cut into ¾ inch pieces
  • ½ cup scraped fresh coconut + for garnish
  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • 1 teaspoons plit, skinless black gram (dhuli urad dal)
  • ½ teaspoon fenugreek seeds
  • 1 tablespoon coriander seeds
  • 1 dried red chilli, stem removed
  • 5-6 curry leaves
  • 2 teaspoons  tamarind pulp 
  • Salt to taste
  • 2 teaspoons finely chopped garlic
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder

Method

  1. Heat 1 tbsp oil in a non-stick pan, add mustard seeds and sauté till they splutter. Add dhuli urad dal and fenugreek seeds. Sauté for few seconds and add coriander seeds. Break and add dried red chilli, curry leaves, scraped coconut and mix well. Sauté for a minute.
  2. Transfer the prepared mixture into a blender jar. Add tamarind pulp, salt and sufficient water. Blend to a fine paste.
  3. Heat remaining oil in a deep non-stick pan, add garlic and sauté for a minute or till golden in colour.
  4. Add onion and sauté till it turns golden brown. Add tomato and sauté till it turns pulpy.
  5. Add lady fingers and 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. Mix well. Add sufficient water and mix well. Cover and cook on medium heat for 5-6 minutes or till oil separates.
    Serve hot, garnished with scraped coconut.
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