New Update
Shravani Bhinda
| 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
- 250 grams ladyfingers (bhindi), cut into 1 inch pieces
- 1¼ cups scraped fresh coconut
- 1 tablespoon oil
- 1 teaspoon +1 tablespoon mustard seeds
- ¼ teaspoon fenugreek seeds (methi dana)
- ¼ teaspoon turmeric powder
- ½ teaspoon asafoetida
- 1½ teaspoons red chilli powder
- Salt to taste
- 1 tablespoon gram flour (besan)
- 1 tablespoon tamarind pulp
- 1 tablespoon grated jaggery (gur)
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.
Advertisment
