Crispy Bhindi with Cashews and Coconut Delight
Bhindi with Cashews and Coconut Sabzi Recipe
Introduction
Dive into the vibrant flavors of South Indian cuisine with this delightful Bhindi with Cashews and Coconut Sabzi, a vegetarian dish that harmoniously combines the unique taste of okra with the rich textures of cashews and the sweetness of coconut. Perfectly suited for a fulfilling lunch, this recipe showcases the effortless beauty of Indian cooking while maintaining a healthy profile that is sure to please the palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 1/2 kg (cut into bite-sized pieces) |
| Garlic | 4 cloves |
| Cashew nuts | 8 nuts |
| Fresh coconut (grated) | 1-1/2 tablespoons |
| Curry leaves | A few |
| Red chili powder | 2 teaspoons |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Chana dal (Bengal Gram Dal) | 1/2 teaspoon |
| Dry red chili | 1 (for tempering) |
| Sunflower oil | 1-1/2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 6 g |
| Sugars | 2 g |
| Fat | 12 g |
| Saturated Fat | 1 g |
Preparation Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
Servings
This recipe serves 4 people, making it an ideal option for family meals or gatherings.
Instructions
-
Prepare the Bhindi: Start by thoroughly washing the bhindi (lady fingers) and cutting them into bite-sized pieces. Set aside while you prepare the other ingredients.
-
Heat the Oil: In a large kadai or frying pan, heat the sunflower oil over medium heat. Once hot, add the mustard seeds and wait until they begin to crackle, releasing their aromatic essence.
-
Add Aromatics: Incorporate the cumin seeds, chana dal, dry red chili, and chopped garlic into the oil. Sauté this mixture for a minute or until the garlic turns golden brown, being cautious not to burn it.
-
Add Cashews: Toss in the cashew nuts and allow them to cook for about 1 to 2 minutes until they turn lightly golden. This step adds a delightful crunch and nutty flavor to the dish.
-
Incorporate Bhindi: Add the prepared bhindi pieces, along with turmeric, red chili powder, salt, and curry leaves. Gently mix all the ingredients, ensuring the bhindi is evenly coated with the spices.
-
Cook Until Tender: Stir continuously to prevent the bhindi from sticking to the pan. Cook for about 10 to 15 minutes, or until the okra is tender and slightly crispy.
-
Finish with Coconut: Once the bhindi is cooked to your liking, fold in the freshly grated coconut. Mix well and immediately turn off the heat, allowing the residual warmth to meld the flavors.
-
Serve: Transfer the Bhindi with Cashews and Coconut Sabzi to a serving dish and enjoy it hot, ideally paired with steaming rice or rasam for a wholesome meal.
Conclusion
Bhindi with Cashews and Coconut Sabzi is not just a dish; it’s an experience of flavors that evoke the essence of South Indian cooking. With its combination of textures—from the crunchy cashews to the soft, succulent bhindi—this recipe is bound to become a cherished addition to your culinary repertoire. Enjoy this nutritious, vegetarian delight and share the love with friends and family!
