This Mangalorean style Bhindi Sabzi is a simple and modest preparation of bhindi. Bhindis are cut into slanting pieces, stir fried in a tempering of oil, mustard seeds, curry leaves, green chillies and are finally garnished with grated coconut. This simple bhindi sabzi pairs well as a side dish with rice and Mangalorean fish curry or Fish Pulimunchi. Vegetarians can pair this sabzi with rice and mixed vegetable sambar alongwith pickle and papad on the side. Here goes the recipe for Mangalorean Bhindi Upkari.
½ kg lady finger/okra (bhindi)
1 medium sized onion, chopped (pyaaz)
1 tbsp oil (tel)
1 tsp mustard seeds (rai/ sarso)
½ tsp asafoetida (hing)
1 sprig curry leaves (kadi patta)
2 green chillies, chopped into big pieces (hari mirch)
3 tbsp tamarind pulp (imli)
Salt as per taste (namak)
¼ cup fresh grated coconut (nariyal)
- Wash the okras/ bhindi.
- Pat them dry, using a clean kitchen towel, before cutting .
- Cut off the head and the other end of each okra.
- Cut the okras into medium sized slanting pieces (Watch the video below for better understanding) and keep aside.
- Heat oil in a pan.
- Add mustard seeds and asafoetida
- When the seeds start spluttering, add curry leaves, chopped green chillies and chopped onions.
- Saute for few seconds.
- Next, add chopped bhindis.
- Saute for few seconds and cook the bhindis uncovered, on a low flame.
- Keep stirring intermittently.
- When the bhindis are almost cooked, add tamarind pulp and salt.
- Give a good mix.
- Finally, add grated fresh coconut and mix.
- Cook for another few minutes and turn off the heat.
- Serve hot.
To make tamarind pulp, soak a lemon sized ball of tamarind in water for 30 minutes. Squeeze the tamarind in the water using your fingers. Strain the pulp and discard the tamarind.
WATCH RECIPE VIDEO: