Bhindi Ambade Saar – A simple and flavourful Mangalorean curry made with tender okra, tangy hog plums and a freshly ground coconut masala.
After a long time, I spotted these beautiful okras in the market…and I knew exactly what I wanted to make with them — Bhindi Ambade Saar, a simple Mangalorean curry made with okra and hog plums.
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About Bhindi Ambade Saar
The slightly tangy hog plums, or ambade, add a lovely sourness to the curry, while the freshly ground coconut masala gives it body and flavour. The combination of bhindi and ambade may sound unusual to some, but if you have grown up eating Mangalorean food, you’ll know how beautifully these flavours come together.
This is one of those simple traditional curries that doesn’t need an elaborate list of ingredients. A few basic ingredients, some homemade Mangalorean curry powder and a good tempering are all you need. The recipe for the curry powder is here.
And, of course, this curry is best enjoyed the traditional way — with hot steamed rice.
Recipe Card
Bhindi Ambade Saar | Mangalorean Okra & Hog Plum Curry
Ingredients
For the Curry
- 250g bhindi/okra
- 3 hog plums (ambade)
- Salt, to taste
- Water, as needed
For the masala
- 1 cup freshly grated coconut
- 1 small onion
- 3–4 cloves garlic
- 3 tbsp Mangalorean curry powder
For tempering:
- 1 tsp oil
- 1 tsp mustard seeds
- 4–5 garlic cloves, lightly crushed with the skin on
- few curry leaves
Instructions
- Wash the bhindi and wipe it completely dry. Cut into slanting pieces.
- Peel the hog plums and lightly crush them with a pestle.
- Add the hog plums to a pan with a little water and cook until soft. Once cooked, add the chopped bhindi and salt. Cover and cook until the bhindi is done.
- Meanwhile, grind the grated coconut, onion, garlic and Mangalorean curry powder into a smooth paste.
- Add the masala paste to the cooked bhindi and hog plums. Mix well and add a little water to get the desired consistency. Simmer for another 4–5 minutes.
- For the tempering, heat oil and add mustard seeds. Once they splutter, add the crushed garlic and curry leaves.Fry until the garlic turns golden and pour the tempering over the curry.
- Serve hot with steamed rice and enjoy this delicious combination of bhindi and tangy hog plums.
Recipe Notes
- Choose fresh, tender okra for the best texture.
- Make sure to wipe the bhindi completely dry before cutting it.
- The amount of hog plum can be adjusted depending on its sourness.
- If your hog plums are very sour, you may need slightly less.
- The consistency of this curry is a matter of preference. Add more or less water depending on how thick you like your curry.
- The garlic tempering adds a wonderful flavour, so I would recommend not skipping it.
Recipe Video
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