Bhindi curry

Bhindi curry - Recipe 1

1/2 kg Bhindi

3-4 tomatoes, chopped fine

2 large onions, chopped lengthwise

1 cup grated coconut

1.5 tbsp chilli powder

1.5 tbsp corriander powder

½ tsp saunf (fennel)

Ginger-garlic paste

1 tbsp tamarind

½ tsp Turmeric powder

Curry leaves, salt, oil as required

3-4 small red onions, for seasoning

Corriander leaves, for garnish

Wash bhindi, dry it and cut into 2” pcs. Shallow fry it in 1 spoon oil on low fire for 10 minutes. Keep aside.

Grind coconut alongwith tamarind, chilli powder, corriander powder, saunf and haldi powder.

Heat oil in kadai, add ginger-garlic paste and saute. Addd large onions and fry till golden brown. Add the ground masala and fry for some time. Add tomatoes and salt. Add 2 cups water. When it starts boiling, add the bhindi. Also add curry leaves. Close lid and cook on low heat. 

Season with small red onions in coconut oil. Garnish with corriander leaves. 

Serve with rice or rotis.

Recipe - 2

1/2 kg Bhindi

1/2 coconut 🥥 scraped

8-10 shallots

1 large onion

1 cup tamarind pulp

1 tsp saunf

Curry leaves

Red chilli powder - 1 tbsp

Dhania powder - 1 tbsp

Haldi powder

Salt

Coconut Oil

Fry bhindi in 1 tbsp oil and keep aside.

Heat 1 tbsp oil in kadai, fry coconut along with some shallots and curry leaves. When it Brown's, add dhania powder and red chilli powder. Let it cool.

Grind into a smooth paste.

Heat coconut oil in kadai, add finely chopped shallots and one large chopped onion. Saute till it Brown's.  Add ground masala and saute. Add tamarind pulp and 2-3 cups water, curry leaves, salt and haldi powder. When it boils, add the fried bhindi and let it cook. Bhindi curry is ready.