Sunday, April 10, 2011

bhindi/okra in coconut-tamarind gravy


I have this recipe from my colleague, Lakshmi. This recipe can be used with both bhindi / okra or karela / bittergourd.

Ingredients:

1/2 kg Bhindi/ okra chopped
Tamarind - lemon size soaked in 1/4 cup lukewarm water, extract juice upto 1 cup
2 tsps Curry Leaves
1 tsp Jeera / cumin
3-4 pods garlic crushed

1/2 tsp turmeric powder, coriander powder and all spice / garam masala.
Salt to taste
oil to cook 2tbsps or so


2 tsps Methi / fenugreek seeds
1 tsp Mustard Seeds
2 tsps fresh coconut
(Roast methi and mustard, add coconut. Let cool and grind to a paste with little water)

Directions-
Heat oil,  add curry leaves, garlic and cumin.Add bhindi / okra, powdered spices, salt and mix till the spices and salt coat the bhindi pieces well. Cook till the bhindi is fried well, around 10-12 mins.
Now add the tamarind extract

Add the tamarind extract and coconut paste cook till it comes to a thick gravy consistency.

This is going to Chettinad special because this is a famous recipe of Tamil Nadu as well.

2 comments:

  1. Wow! i've made bhindi the same way ALL my life- the usual bhindi fry.. This is indeed new to me, with tamarind and coconutWill definitely try it out. Was wonderign if the bhindi won't get soggy in the gravy?

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  2. make sure to add the tamarind water and coconut paste after the okra are fried and cooked properly and turn off flame immediately.

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