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Mangalorean Bhindi Upkari
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Mangalorean Bhindi Sabzi

a simple sabzi with minimum spices
Course Sabzi
Cuisine Indian, Mangalorean
Keyword Bhindi Sabzi, Bhindi Upkari, How to make Mangalore style bhindi sabzi, Mangalorean Bhindi Sabzi, Simple Bhindi Sabzi
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 29 minutes
Servings 4

Ingredients

  • 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)

Instructions

  • 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.