Bhindi in a spicy avataar with a dash of coconut.
PREPARATION TIME : 10 mins
COOKING TIME : 20 mins
SERVES : 6INGREDIENTS
MAGGI Coconut Milk Powder -5 tbsp, heaped
Oil -2 tbsp + for frying
Bhindi -500g, cut into 1” pieces
Onions, sliced -1, large
Ginger, grated -2 tsp
Tomatoes, sliced -1
Salt -to taste
Red chilli powder -1/2 tsp
Turmeric powder -1/4 tsp
Water -3 cups (450 ml)
METHOD
1. Deep fry the bhindi in oil till it begins to turn golden. Drain and keep aside.
2. Add onion and ginger to 2 tablespoons of oil and fry till onions are soft.
3. Add sliced tomatoes, salt, red chilli powder and turmeric powder and fry for another 2-3 minutes or till tomatoes are soft.
4. Mix MAGGI Coconut Milk Powder with 3 cups warm water and add to the above masala. Bring to a boil and add fried bhindi. Cover and cook for another 3-4 minutes.
5. Serve hot.
COOKING TIME : 20 mins
SERVES : 6
INGREDIENTS
MAGGI Coconut Milk Powder -5 tbsp, heaped
Oil -2 tbsp + for frying
Bhindi -500g, cut into 1” pieces
Onions, sliced -1, large
Ginger, grated -2 tsp
Tomatoes, sliced -1
Salt -to taste
Red chilli powder -1/2 tsp
Turmeric powder -1/4 tsp
Water -3 cups (450 ml)
METHOD
1. Deep fry the bhindi in oil till it begins to turn golden. Drain and keep aside.
2. Add onion and ginger to 2 tablespoons of oil and fry till onions are soft.
3. Add sliced tomatoes, salt, red chilli powder and turmeric powder and fry for another 2-3 minutes or till tomatoes are soft.
4. Mix MAGGI Coconut Milk Powder with 3 cups warm water and add to the above masala. Bring to a boil and add fried bhindi. Cover and cook for another 3-4 minutes.
5. Serve hot.