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Writer's pictureNandini R Kini

Bhindi Sukkha




Ingredients

1/4 kg Bhindi / Lady's finger

1/2 cup grated coconut

Chickpea size tamarind

6 red chillies

1 tsp coriander seeds

1/2 tsp jeera

1/2 tsp Haldi powder

4 fenugreek seeds (methi )

2 onions chopped

1 tsp jeera

2 garlic cloves

6-8 tsp oil

7-8 curry leaves

Salt to taste Corriander leaves for garnishing




Procedure

  • Wash and wipe the bhindis, trim the ends and cut into 1-inch pieces

  • In a pan heat 2 tsp oil and fry bhindi pieces with little salt till it is cooked, transfer it to a bowl

  • In 1 tsp oil roast the ingredients no 4 to no 8 and grind it with tamarind.

  • Once it becomes fine powder add coconut gratings, jeera, garlic cloves, and grind into a coarse masala (run the mixer only for a second)

  • In a Kadai take oil and saute onion copped and curry leaves

  • When onion becomes light brown add the masala and fry it for 5 mins

  • Now add the fried bhindi and toss well for 5-10 mins.

  • Serve hot with roti or rice and dal

  • You can substitute bhindi with mushroom, prawns, or chicken

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