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Bhindi Kerala Style

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

250   Ladyfingers
1   Onion finely chopped
1   Curry leaves
3 tablespoons 45mlCoconut shredded
1/2 tablespoon 7.5mlCoriander finely chopped
1/2 teaspoon 2.5mlGinger grated
1 tablespoon 15mlCashews broken
5   Red chillies
1 teaspoon 5mlCumin seeds
1 teaspoon 5mlMustard seeds
1 teaspoon 5mlUrad dal
3/4 cup 177mlCurds beaten
1/4 teaspoon 1.3mlCrushed red chilli
1/4 teaspoon 1.3mlTurmeric powder
  Salt to taste
1 tablespoon 15mlWheat or any flour
2 tablespoons 30mlOil

Recipe Instructions

Wash, wipe and cut tips and bases of ladyfingers.

Make a vertical slit in each. Chop to 1" pieces.

Grind coconut and cashews to a coarse paste.

Heat oil in a heavy pan, fry ladyfingers till crisp.

Drain and keep aside.

Add seeds, dal, to hot oil, allow to splutter.

Add whole chillies, curry leaves, ginger, stir.

Add onions, fry till lightly browned.

Add crushed chilli, turmeric, salt, paste, saute till oil separates.

Mix curds and flour to a smooth paste, add 1 cup water.

Add to the sauteed mixture and stir continuously till boil is reached.

Simmer for 5 minutes, check taste for masala and salt.

Add fried ladyfingers, boil for 2 minutes.

Garnish with coriander, serve hot with steamed rice or rice rotis.

Making time: 25 minutes

Makes: 3-4 servings bowl

Shelflife: Best fresh

David Smith 1998


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