Bhindi curry with coconut paste

Bhindi ( Lady’s finger / okra ) curry with Coconut paste

Basic recipe from Rasachandrika cookery book

Serves: 2

You will need

10 Bhindi
100 ml ( 1 cup ) water
1/2 teaspoon salt
Extra 1/4 cup water

For coconut paste:

100 g coconut, grated
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon tamarind paste or 2 tablespoon tamarind juice

Make a smooth paste of above ingredients in a mixer / blender.

For seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
4 curry leaves

Method

Wash, wipe, dry bhindi and cut them into 2.5 cm pieces.

Cover with a lid and cook them in water with salt until they are tender.

Mix the coconut paste with bhindi.

Add extra water, if necessary, to prepare a liquid gravy and adjust salt to taste.

Cook a low heat for 5 - 8 minutes.

For seasoning:

Heat oil in a frying pan. Add mustard seeds. When they begin to crackle, add curry leaves and fry on a low heat for 1 -2 minutes. Pour this seasoning over bhindi curry and serve hot with rice.

How to prepare perfectly hard - boiled eggs ?

Place eggs in single layer in a medium saucepan. Completely cover with cold water. Cook over medium - high heat until water comes to rapid boil. Remove from heat, cover, and let stand for 15 minutes. Drain. Run under cold water or place in a bowl of ice water until cool.

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