How to make Bhindi Coconut Masala -
BHENDA HOOLI
This recipe is from the book Konkan Cookbook.
Main Ingredients : Ladyfinger (Bhindi), Garlic (लहसुन)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like French Bean Foogath Paneer Kalimirch-SK Khazana Quick Pressure Cooked Vegetables Bhein Aur Palak
Bhindi Coconut Masala Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bhindi Coconut Masala Recipe
Ladyfinger (Bhindi) cut into ¾ inch pieces 500 grams
Garlic 2 tablespoons
Garlic crushed 7-8 cloves
For paste
Oil 2 teaspoons
Dried red chillies 2-3
Mustard seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Coriander seeds 1 teaspoon
Coconut scraped 1/2 cup
Tamarind pulp 1 tablespoon
Salt to taste
Method
Step 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.
Step 2
Heat two teaspoons of oil in a small pan. Add red chillies, mustard seeds, fenugreek seeds, coriander seeds and sauté till lightly coloured.
Step 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.
Step 4
Add two cups of water and salt to taste. Stir and cook till gravy becomes thick. Serve hot.
Nutrition Info
Calories : 853 Kcal
Carbohydrates : 51.5 gm
Protein : 14 gm
Fat : 65.6 gm
Other : 27.5gm
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