Coconut lends a distinct flavour to this Bhindi sabzi.BHINDI COCONUT MASALAIngredients300 gms ladies finger, cut into ¾ inch pieces½ cup scraped fresh coconut + for garnish2 tbsps oil½ tsp mustard seeds1 tsp split, skinless black gram (dhuli urad dal)½ tsp fenugreek seeds1 tbsp coriander seeds1 dried red chilli, stem removed5-6 curry leaves2 tsps tamarind pulp Salt to taste2 tsps finely chopped garlic1 medium onion, finely chopped1 medium tomato, finely chopped¼ tsp turmeric powder½ tsp red chilli powderMethod1. Heat 1 tbsp oil in a non-stick pan, add mustard seeds and sauté till it splutters. Add dhuli urad dal and fenugreek seeds. Sauté for few seconds and add coriander seeds. Break and add dried red chilli, curry leaves, scraped coconut and mix well. Sauté for a minute.2. Add tamarind pulp and salt in mixture. Add sufficient water and blend the mixture to a fine paste.3. Heat remaining oil in a deep non-stick pan, add garlic and sauté for a minute till golden.4. Add onion and sauté till it turns golden brown.5. Add tomato and sauté till it turns pulpy.6. Add ladies finger and mix well. Cover and cook for 7-8 minutes on medium heat, stirring occasionally.7. Add turmeric powder, red chilli powder, salt and blended paste. Mix well. Add sufficient water and mix well. Cover and cook on medium heat for 5-6 minutes or till oil separates.8. Serve hot, garnished with scraped coconut.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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