Sunday, 10 February 2013

Coconut Flavoured Bhindi

Another item on today’s menu was from Kerala. This recipe appeared in one of the weekly magazine’s my mother needs and we absolutely loved it.


3 cups sliced bhindi,
Few curry leaves,
1.5 tbsp coconut oil,
1 tsp red chilli powder,
1 tsp crushed black pepper,
1.5 tsp coriander powder,
Salt to taste,
¾ cup coconut milk


Add the salt to the bhindi and stand for a minute. Heat coconut oil and add the curry leaves and the sliced bhindi. Cook till it is almost done and add all the powdered spices and fry till the bhindi is completely done. Finally fold in the coconut milk and switch off the heat. Serve with either rotis or rice and dal.