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Cooking Time: 15 Minutes
Preparation Time: 15 Minutes
Total Serves: 4

The Ingredient List

  • MAGGI Coconut Milk Powder - 3 Tablespoons + 150 ML Warm Water
  • MAGGI Masala-ae-Magic - 1 Sachet
  • Bhindi - 250 Grams (Cut Into Big Pieces)
  • Onion - 1 Large (Finely Chopped)
  • Cumin Seeds - 1 Teaspoon
  • Hing (Asafetida) - A Pinch
  • Turmeric - 1 Teaspoon
  • Red Chili Powder - 2 Teaspoons
  • Tamarind Pulp - 3-4 Teaspoons
  • Oil - 2 Teaspoons
  • A Small Piece Of Jaggery (To Taste)
  • Gram Flour - 1 Tablespoon (Mixed With 1 Cup Water)
  • Salt - 2 Teaspoons
  • Water - ½ Cup (To Adjust Consistency)
  • Coriander Leaves - For Garnish

The Easy Steps

  1. Cut onion and bhindi as per ingredient list.
  2. In a bowl, take 3 tablespoons MAGGI Coconut Milk Powder and add 150 ML warm water, stir continuously ensuring no lumps in coconut milk.
  3. Take another bowl, mix1 tablespoon gram flour (besan) with 1 cup water to form a paste. Soak tamarind in hot water for 5 mins and then make pulp.
  4. Heat a kadhai, add oil once oil is heated add asafetida along with cumin seeds, then add bhindi allow it to cook for 5 mins stirring continuously.
  5. Then, add onion and cook until translucent, add turmeric, red chili powder, MAGGI Masala-ae-Magic, gram flour paste, tamarind paste, jaggery, and 1 cup water.
  6. Now turn the flame low and add coconut milk. Let the curry come to a boil.
  7. Add salt and garnish with coriander leaves.