I’d jotted down this recipe from a TV show by culinary expert and cookbook author Uma Amrute Madam. An excellent tip that she shared was adding dessicated coconut to get the resto flavour and yes it gave a fabulous flavour to the gravy. Basic recipe belongs to Uma Amrute Madam, I tweaked it a bit to suit my palate. I shall be mentioning the original recipe as well as the tweaks I made.
BASIC RECIPE CREDIT : Uma Amrute Madam
- 200 gms small tender bhindi/ bhendi/ ladysfinger
- 2 cups OR approximately 5 onions sliced thinly lengthwise
- 1 1/2tbsp tomato chopped very fine
- 4 tsp oil to shallow fry the bhindi
- 4 tsp oil to saute the onions
- 1 1/2 tsp oil to be used while preparing the gravy
- 8 cloves of garlic
- 1/4th” piece of ginger
- 1 sprig of coriander leaves
- 2 green chillies chopped fine
- 2 curry leaves
- 1/8 tsp turmeric powder
- 2 1/2 to 3 tsp kashmiri chilli powder (adjust to spice required)
- 3/4th tsp coriander powder
- 1/4th tsp cumin powder
- 1 tbsp dessicated coconut
- 1/4th tsp garam masala powder
- Salt to taste
- Finely chopped coriander leaves to garnish
- 1 tsp kasuri methi (optional)
- Rinse the bhindi well and pat dry on a cotton cloth. There should be no moisture left. Cut off the edges, if the bhindi are long cut into 1 1/2″ pieces horizontally. Heat oil in a nonstick / ceramic pan, add a pinch of salt and shallow fry the bhindi till done, transfer to a plate and keep aside.As the bhindi are tender they can be shallow fried.
- In the same pan, heat oil, add onions and saute till golden brown. Once cool grind the browned onions to a smooth paste. Grind ginger garlic coriander leaves paste and keep aside.
- Heat oil in a nonstick / ceramic pan add ginger garlic coriander leaves paste. Saute till it loses its raw flavour, add the onion paste, mix well, add chopped tomatoes, saute well till it softens. Add turmeric powder, red chilli powder, coriander powder, cumin powder and dessicated coconut. Saute well, add water(approximately 1/2 cup or as required) to get an even consistency. Let it simmer. Add garam masala and salt and let it simmer. Finally add the shallow fried bhindi, and give it a stir till the gravy coats the bhindi and bring the gravy to a boil.
- Once done, switch off the flame, add kasuri methi leaves, stir well and garnish with curry leaves, finely chopped green chilli and coriander leaves.
- Serve as a side dish hot with rotis/ polis, dal rice.
- Use very tender, small bhindi as they can be shallow fried. If not deep fry the bhindi.
- To get the resto flavour you have to add DESSICATED COCONUT only. Cook the gravy well so that the raw flavour of dessicated coconut is diminished.
- You could also sprinkle a tsp of kasuri methi for added flavour.
- The original recipe mentions adding raw onion paste and then browning them in oil. I prefer browning the onions first and then making a paste just to be on the safer side that the rawness of onions is diminished.
- I have added 1 tbsp dessicated coconut while in the actual recipe it is 3 tbsp.
- The bhindi have been deep fried in the actual recipe while I have shallow fried the bhindi as they were very tender and it was easier to shallow fry them.I also admit that deep frying gives added flavour to the gravy as the oil in deep fried bhindi also sinks into the gravy giving it a resto flavour.