Bhindi with Cashews & Coconut Sabzi Recipe
Bhindi with Cashews & Coconut Sabzi is a flavorful South Indian dish that makes for a delightful side to any meal. Featuring tender okra (also known as bhindi or ladyfinger), roasted cashews, and the aromatic richness of fresh coconut, this sabzi is both easy to prepare and impressive enough to serve to guests. The nutty crunch of cashews combined with the earthy spices and the sweetness of coconut brings out the best in the okra, making it a perfect complement to a bowl of warm, tangy rasam. Whether you’re preparing it for a family lunch or a festive gathering, this dish is sure to impress.
Cuisine:
South Indian
Course:
Lunch
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 1/2 kg, cut into bite-size pieces |
| Garlic | 4 cloves, finely chopped |
| Cashew nuts | 8 pieces |
| Fresh coconut | 1-1/2 tablespoons, grated |
| Curry leaves | A few fresh leaves |
| Red Chilli powder | 2 teaspoons |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Chana dal (Bengal Gram Dal) | 1/2 teaspoon |
| Dry Red Chilli | 1 whole |
| Oil | 1-1/2 tablespoons |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 180 kcal |
| Protein | 4.2 g |
| Carbohydrates | 16 g |
| Fat | 12 g |
| Fiber | 3.5 g |
| Sodium | 150 mg |
| Vitamin A | 15% of daily value |
| Vitamin C | 25% of daily value |
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Instructions:
-
Prep the Bhindi: Start by washing and cutting the bhindi (okra) into small, bite-sized pieces. Set aside. Prepare the other ingredients as well—chop the garlic and grate the fresh coconut.
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Prepare the Seasoning: Heat a pan or kadai on medium flame. Add the oil, mustard seeds, cumin seeds, chana dal, dry red chili, and chopped garlic to the pan. Stir everything together and let it fry for a minute until the mustard seeds pop and the garlic releases its fragrance.
-
Add the Cashews: Add the cashew nuts to the pan and sauté for about 1-2 minutes. The goal is to lightly brown the cashews, not burn them, so keep an eye on them.
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Cook the Bhindi: Now, add the chopped bhindi (okra) into the pan along with the turmeric, red chili powder, and salt. Toss everything together to ensure the spices coat the okra evenly. Stir occasionally and cook for 15-20 minutes or until the bhindi is tender and slightly crispy. Be sure not to overcook, as the bhindi can become slimy.
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Finish with Coconut and Curry Leaves: Once the bhindi is well-cooked, add the grated fresh coconut and curry leaves to the pan. Mix everything together well and immediately turn off the heat.
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Serve: Serve this delicious Bhindi with Cashews & Coconut Sabzi alongside a bowl of warm rasam for a hearty South Indian meal.
Enjoy this quick, yet elegant, South Indian dish that will delight your taste buds with its vibrant flavors and textures!
