Bhindi or Lady Fingers are not a favourite vegetable in our house. But this is the only preparation that my kids like. Inspite of being lovers of non-veg food, once a fortnight we have a full vegetarian meal just for a change. This recipe is very simple and can be prepared in a jiffy. The Bhindi’s were grown in our own vegetable garden in Mangalore.
10 to 12 Bhindi’s cut cross-wise
3 big onions
1 tsp. Jeera
Few Karipatha leaves
A big bunch of coriander leaves, chopped
2 tablespoons vegetable/sambar powder
1 cup freshly grated coconut
I cup cashewnuts (roasted)
1 tablespoon vinegar
Chop garlic and onions into small cubes. Heat oil in a pan and season with jeera, karipatta, 1 red chilli and chopped garlic. Add onion and fry. When onions turn brown add the coriander leaves, vegetable powder, 1 tablespoon vinegar and grated coconut and fry well. Lastly add the cut bhindis, mix with the masala and cook on slow fire with a closed lid. Do not add water. The bhindis will cook in their own steam. Stir them a couple of times. When they are done add the roasted cashewnuts.
This side dish goes well with a complete vegetarian meal like chapattis, rice, cucumber and curd salad, sambar and mango pickle. But of course, it can also be a tasty accompaniment to a non-vegetarian dish.
Author: Marianne DSouza- Mangalore- India