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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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!
