Shravani Bhinda Ladyfingers cooked with a sweet and sour coconut-mustard gravy. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Sep 2016 in Recipes Course New Update Advertisment Main Ingredients Ladyfingers (bhindi), Scraped coconut Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 0-5 minutes Cook time 11-15 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Shravani Bhinda 250 grams Ladyfingers (bhindi) cut into 1 inch pieces 1¼ cups Scraped coconut 1 tablespoon Oil 1 tablespoon Mustard seeds 1 teaspoon + ¼ teaspoon Fenugreek seeds (methi dana) ¼ teaspoon Turmeric powder ½ teaspoon Asafoetida 1½ teaspoons Red chilli powder to taste Salt 1 tablespoon Gram flour (besan) 1 tablespoon Tamarind pulp 1 tablespoon Jaggery (gur) grated Method Heat oil in a non-stick pan, add 1 teaspoon mustard seeds, fenugreek seeds, turmeric powder, asafoetida, ladyfinger pieces, red chilli powder and salt and mix well. Add ½ cup water and mix well. Cover and cook for 2-3 minutes. Grind coconut, gram flour, tamarind pulp, 1 tablespoon mustard seeds and 2 tablespoons water to a smooth paste. Add the ground paste to the pan and mix well. Add little water and mix well. Cook for 3-4 minutes. Add jaggery and mix till the jaggery melts. Simmer for 2-3 minutes Serve hot. #Asafoetida #Fenugreek seeds (methi dana) #Gram flour (besan) #Jaggery (gur) #Ladyfingers (bhindi) #Mustard seeds #Oil #Red chilli powder #Salt #Scraped coconut #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article