Bhindi Kerala Style Recipe
Servings: 1
Ingredients
- 250 gm Ladyfingers
- 1 x Onion finely minced
- 1 stalk curry leaves
- 3 Tbsp. Coconut shredded
- 1/2 Tbsp. Coriander finely minced
- 1/2 tsp Ginger grated
- 1 Tbsp. Cashews broken
- 5 whl red chillies
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 tsp Urad dal
- 3/4 c. Curds beaten
- 1/4 tsp Crushed red chilli
- 1/4 tsp Turmeric pwdr Salt to taste
- 1 Tbsp. Wheat or possibly any flour
- 2 Tbsp. Oil
Directions
- Wash, wipe and cut tips and bases of ladyfingers.
- Make a vertical slit in each. Chop to 1" pcs.
- Grind coconut and cashews to a coarse paste.
- Heat oil in a heavy pan, fry ladyfingers until crisp.
- Drain and keep aside.
- Add in seeds, dal, to warm oil, allow to splutter.
- Add in whole chillies, curry leaves, ginger, stir.
- Add in onions, fry until lightly browned.
- Add in crushed chilli, turmeric, salt, paste, saute/fry until oil separates.
- Mix curds and flour to a smooth paste, add in 1 c. water.
- Add in to the sauteed mix and stir continuously until boil is reached.
- Simmer for 5 min, check taste for masala and salt.
- Add in fried ladyfingers, boil for 2 min.
- Garnish with coriander, serve warm with steamed rice or possibly rice rotis.
- Making time: 25 min
- Makes: 3-4 servings bowl
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 589g | |
| Calories 1418 | |
| Calories from Fat 580 | 41% |
| Total Fat 65.49g | 82% |
| Saturated Fat 13.98g | 56% |
| Trans Fat 0.7g | |
| Cholesterol 553mg | 184% |
| Sodium 455mg | 19% |
| Potassium 841mg | 24% |
| Total Carbs 169.97g | 45% |
| Dietary Fiber 7.5g | 25% |
| Sugars 70.21g | 47% |
| Protein 42.98g | 69% |
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