Masala Narial Bhindi (spicy Coconut And Lady’s Finger Fry)

Masala Narial bhindi is my Grandmother’s secret no garlic no onion recipe. My grandmother was pure vegetarian and thus she used to cook food without onion and garlic. I can still recall the taste of her Paneer Butter masala, Aloo dum, Baigan Bharta and the Masala Narial Bhindi, which she used to cook frequently. Although I had it throughout my childhood but I learned it only after settling down to Bangalore for job. Now I make it almost every Thursday for dinner as it is really easy.

Masala Narial Bhindi
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
10 Min
Cooking Time: 
20 Min

Very Easy

Bhindi (Lady’s finger) – 250 grams
Narial (Coconut) – ¼ cup (grated)
Hing (Asafoetida) – A pinch
Jeera (Cumin seeds) – ¼ teaspoon
Turmeric Powder – 1 teaspoon
Red chilli powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Green Coriander leaves – ¼ cup (Chopped)
Refined oil -2 tablespoon
Salt – As per your need.
Wash the Bhindi thoroughly and drain the excess water. Chop off its two ends and cut it vertically into thin slices (You can cut the bhindi into round slices also but vertical slices are easily fried).
Now heat the oil in a pan and add hing and jeera. Once they start popping up, add the bhindi along with turmeric powder. …the secret of getting non – sticky bhindi fry.
Saute the bhindi for 2-3 mintues and then add coriander powder, red chilli powder, grated coconut and salt and mix well.
Put a lid on and cook the bhindi on low flame for 10 mintues. Stir in between.
Check if the bhindi is done. Now add chopped coriander leaves and mix. Put the lid back and cook for another 1 mintue.
Switch off the gas and serve the masala coconut bhindi with hot chappatis.