How to make Bhindi Coconut Masala -

BHENDA HOOLI

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Ladyfinger (Bhindi), Garlic (लहसुन)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

advertisement
Bhindi Coconut Masala

Bhindi Coconut Masala Recipe Card

Print

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.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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.