Lady’s finger is sliced vertically and cooked in tempered oil along with sliced onion. Dry coconut / copra is ground into fine powder along with garlic and spices. Once lady’s finger turns soft and brown, it is finished with the ground powder. Serve bhendi with copra with steamed rice or wrapped in roti.
Makes: around 4 Servings of Bhendi with Copra.
Bhendi 2 Cups Sliced
Copra / Dry Coconut 2 – 3 Tbsps
Garlic 2 Cloves
Red Chili Powder to taste
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp
Method of preparation:
Wash, pat dry and remove the ends of the bhendi.
Slice the bendi vertically and keep aside.
Peel and thickly slice the onion.
Peel and roughly chop garlic.
Grind dry coconut, garlic and red chili powder into fine powder using a spice blender.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced bhendi.
Fry for couple of minutes, stir in sliced onion.
Cook covered for 3 – 5 minutes or until bhendi turns soft but not mushy.
Uncover and fry till edges of onion turns brown and sides of bhendi turns brown.
Stir in ground dry coconut powder.
Fry for around 2 mintues and remove from heat.
Serve bhendi with copra with steamed rice or with roti.
Notes: Make sure to cook the bhendi right.
Suggestions: If lady’s finger is not cooked properly, put it back on heat and cook covered for few minutes.
Variations: You can also add few drops of tamarind extract for sourness.
Other Names: Bhendi with Copra, Endu Kobbari Bendakaya Karam.