Sunday, April 10, 2011

bhindi/okra in coconut-tamarind gravy

I have this recipe from my colleague, Lakshmi. This recipe can be used with both bhindi / okra or karela / bittergourd.


1/2 kg Bhindi/ okra chopped
Tamarind - lemon size soaked in 1/4 cup lukewarm water, extract juice upto 1 cup
2 tsps Curry Leaves
1 tsp Jeera / cumin
3-4 pods garlic crushed

1/2 tsp turmeric powder, coriander powder and all spice / garam masala.
Salt to taste
oil to cook 2tbsps or so

2 tsps Methi / fenugreek seeds
1 tsp Mustard Seeds
2 tsps fresh coconut
(Roast methi and mustard, add coconut. Let cool and grind to a paste with little water)

Heat oil,  add curry leaves, garlic and cumin.Add bhindi / okra, powdered spices, salt and mix till the spices and salt coat the bhindi pieces well. Cook till the bhindi is fried well, around 10-12 mins.
Now add the tamarind extract

Add the tamarind extract and coconut paste cook till it comes to a thick gravy consistency.

This is going to Chettinad special because this is a famous recipe of Tamil Nadu as well.


  1. Wow! i've made bhindi the same way ALL my life- the usual bhindi fry.. This is indeed new to me, with tamarind and coconutWill definitely try it out. Was wonderign if the bhindi won't get soggy in the gravy?

  2. make sure to add the tamarind water and coconut paste after the okra are fried and cooked properly and turn off flame immediately.