Because dad has diabetes, ladyfingers / okra make a regular appearance in our home. You know, to control his sugar just like bitter gourd and methi leaves (fenugreek). And there’s an abundance of cinnamon and jeera and a whole lot of other things.
But let’s get back to ladyfingers. Ladyfingers or okra are also called bhindi or bhendi depending on which version of Hindi or Marathi you speak; and it’s a delicious side dish for all of us too! From being fried with green chutney just like mackerels, to just being thrown together with a few spices and coconut, it’s super easy to cook. This version, the bhindi masala is often ready in fifteen to twenty minutes, depending on how you want the bite. If you prefer al dente, it can be ready sooner. If you prefer soft, give it some more time.
Bhindi Masala with Coconut
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Ingredients
- 250 gms Ladyfingers (Bhindi or Bhendi or Okra)
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Desiccated Coconut or Coconut Powder
- .5 teaspoon Red Chili Powder
- 0.5 teaspoon Cumin Powder
Instructions
- Add the oil, desiccated coconut, and spices to a frying pan.
- Chop the heads off the ladyfingers (okra/bhindi/bhendi) and add to the same pan.
- Mix everything together.
- Cover and allow to cook on a medium flame for about 20 minutes till soft. Stir occasionally. (If you prefer it al dente, you can cook for lesser time.)
- Serve as a side with rice or chapati and moong dal or masoor dal if you prefer veg. Otherwise, we can also add on some fried croaker or kingfish.
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STUFF YOU MAY NEED
- Steel Spatula
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
This printable recipe card is for home use only. For more recipes head over to AbbysHearth.comSee how we pan fried the ladyfingers with coconut and spices (Bhindi Masala)
Add all the spices to a frying pan with oil and cover with the okra. Mix everything together and fry till cooked. A good heavy pan makes all the difference here – bhindi needs even heat to fry dry without steaming or getting soggy.
Other Recipes To Try
- Tongue Moile Curry
- Dad’s pineapple chicken recipe
- Coping with trauma need not be difficult
- Salted Beef Tongue
- Mushi or Shark Fish Lonvas Curry
Heya, I’m Abby! I’m a Gourmand Award-winning cookbook author and East Indian from Bombay, India. This blog is all about faith, food, and culture – from East Indian recipes to home, DIY, and spending time in the Word. Find out more about me here!