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Shravani Bhinda

Ladyfingers cooked with a sweet and sour coconut-mustard gravy. This is a Sanjeev Kapoor exclusive recipe.

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Shravani Bhinda

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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

  1. 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.
  2. Grind coconut, gram flour, tamarind pulp, 1 tablespoon mustard seeds and 2 tablespoons water to a smooth paste.
  3. 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
  4. Serve hot.
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