Bhendoni Recipe(Bhindi in Coconut Milk Curry) by Yadnya Lotankar

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.