Mar 282014

Bhindi Korma (Bhindi Coconut Curry) is okra cooked in coconut gravy. Okra is also knows as bhindi and lady’s fingers.

Cooking Time: Appr. 25 Minutes
Serves: 2 People

Bhindi Coconut Curry Recipe


200 gm bhindi (okra)
1 onion
2 tablespoon tomato puree
1/2 cup grated coconut
2 garlic cloves
1 green chilli
2 cloves
2 tablespoon cashew nuts or peanuts
1/2 teaspoon fenugreek (methi) seeds
1/2 teaspoon mustard seeds,
1/2 teaspoon cumin seeds
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
2 tablespoon oil
Salt to taste

Bhindi Korma

Cooking Method:

1. Wash and wipe the bhindi (okra). Trim both ends of bhindi (okra) and slit them.

2. In a non-stick pan, add 1 teaspoon of oil and fry the okra on medium heat. Keep aside.

3. Chop the onion and garlic.

4. Grind the coconut with green chilli, cloves and cashew nuts or peanuts.

5. In the same pan, add the remaining oil and heat the pan. Now add fenugreek seeds, cumin and mustard seeds. When the seeds crackle, add chopped onion and garlic. Stir in between to avoid onion sticking to the pan. Cook until onions are transparent.

6. Now add tomato puree, chilli powder, turmeric powder and coriander powder. Mix well and cook until oil get separated on sides.

7. Add the coconut mixture and cook for 3-4 mins.

8. Add the salt and fried bhindi (okra). Simmer the bhindi korma for 2-3 mins.

Serve the Bhindi Korma (Bhindi Coconut Curry) with rice or chapatti.

Bhindi Coconut Curry

If you are using desiccated coconut, add some milk when you grind it.

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