Bhindi Mappas

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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An evergreen favourite of the Syrian Christians in Kerala, Bhindi Mappas features sautéed bhindi in aromatic coconut milk gravy. Although the bhindi does take some time to cook, this recipe is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. An assortment of pungent ingredients like ginger, garlic, curry leaves, etc., perk up the coconut milk, turning it from a mellow ingredient into a mouth-watering gravy for the ladies finger.

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Preparation Time:    Cooking Time:     Makes 4 servings
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  1. Heat 2 tbsp oil in a non-stick kadhai, add the ladies finger and cook on a medium flame for 8 to 10 minutes or till they turn light brown in colour, while stirring occasionally. Transfer into another bowl and keep aside.
  2. In the same kadhai, add the remaining 1 tbsp of oil, ginger, garlic, curry leaves and onions and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
  3. Add the chilli powder, turmeric powder, coriander powder, ladies finger and salt, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
  4. Add the coconut milk, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
  5. Serve immediately.

RECIPE SOURCE : South Indian RecipesBuy this cookbook
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 on 14 Aug 14 12:34 PM

Unusual South Indian preparation using bhindi. Though its a little fattening but i am sure one can make it when they are in the mood to indulge. If you like it spicy you can add more chilli powder.
 on 07 Apr 11 10:29 PM

It tasted wonderful. Unusual yet easy to prepare