Narialwali Bhindi ( Ladies Finger Cooked In Coconut Gravy)

Bhindi is cooked across India in different ways. It can be stir fried, or deep fried like kurkuri bhindi, you can cook it with dahi (curd) or mustard paste. Here is one recipe where you can cook it with coconut milk, that makes the gravy creamer and makes it a little sweet. We, north Indians, do not use coconut in our gravy but as I have been staying in Kolkata, I have started liking a subtle sweetness in my gravy. This recipe is one such example.

 Narialwali Bhindi
photo of narialwali bhindi ( ladies finger cooked in coconut gravy)
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
10 Min
Cooking Time: 
25 Min


Bhindi (Ladies finger) – 250 grams
Onion – 1 piece (chopped)
Ginger – garlic – 1 tablespoon (chopped)
Green chilli – 2 pieces (sliced)
Curry leaves – 5-6 leaves
Turmeric powder – ½ tablespoon
Red chilli powder – ½ tablespoon
Coriander powder – 1 tablespoon
Coconut milk – ½ cup
Refined oil / coconut oil – 6 tablespoon
Salt – 1 tablespoon
Cut bhindi in small pieces. Heat 4 tablespoon oil in a karahi and fry the bhindi till they turn light brown. Take them out in a plate and keep aside.
Pour the remaining oil and add chopped ginger garlic, green chilli, curry leaves and onions. Fry till the onion becomes soft.
Add turmeric powder, red chilli powder and coriander powder and fry for 1-2 mintues. Now add fried bhindi and salt and mix well. Cook on low heat for 2-3 mintues.
Now add coconut milk and mix well. Put a lid on and cook for 4-5 mintues.
Garnish with coconut and serve with plain rice or pulao
To make coconut milk, add chopped coconut with little water in a grinder and grind it. Then seive the milk with a muslin cloth to separate the residues.