Bhindi Mappas


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Pan fried ladies finger laced with an aromatic coconut cream gravy.

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Makes 4 servings
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3 tbsp coconut oil or any other refined oil
2 1/2 cups ladies finger (bhindi) , cut into 1” long pieces
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped garlic (lehsun)
1 tsp chopped green chillies
4 to 5 curry leaves (kadi patta)
1/4 cup chopped onions
1/4 cup chopped shallots (madras onions)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
salt to taste
1 cup coconut milk

  1. Heat 2 tbsp of oil in a kadhai, add the ladies finger and sauté on a medium flame till they turn golden brown in colour and crisp, while stirring continuously. Drain on an absorbent paper and keep aside.
  2. In the same kadhai, add the remaining 1 tbsp of oil, add the ginger, garlic, green chillies and curry leaves and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
  3. Add the onions and shallots and sauté on a medium flame till they turn translucent, while stirring continuously.
  4. Add the chilli powder, turmeric powder, coriander powder, ladies fingers and salt, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
  5. Add the coconut milk, mix well and simmer for another 5 to 7 minutes, while or till the gravy thickens. Serve hot.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
1 review received for Bhindi Mappas

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 Reviewed By
starr22April 07, 2011

It tasted wonderful. Unusual yet easy to prepare

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Reviewed April 07, 2011by starr22

It tasted wonderful. Unusual yet easy to prepare

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