Bhindi Stew

My daughter wanted me to make thepla ( Gujarati flat bread/ roti) for lunch today. I had bhindi, so I decided to make a gravy with bhindi ( lady’s finger is known as bhindi in Hindi and vendaikai in Tamil). I saw that I had coconut milk too. That gave the idea to make a spicy stew with bhindi, something which I have never made before. The recipe just fell in place as I started cooking. It’s a simple recipe and very easy to make.
The stew came out very well. It was spicy and creamy. The flavours were very well balanced. The consistency of the stew was thicker than the stew that I make usually make. If required, little water can be added to make it thinner. Coconut milk complimented the acidity of the tomatoes very well. My family enjoyed this stew with hot theplas:)



Bhindi – 1/2 kg

Onion – 1 medium sized

Tomatoes – 2-3

Green chillies – 2-3

Curry leaves – 2 sprigs

Chopped coriander leaves- 2 tbsps

Thick coconut extract – 1 cup

Red chilli powder – 1 tsp

Coriander ( dhania) powder – 2 tsps

Cumin ( jeera) powder- 1 tsp

Turmeric powder – 1/2 tsp

Salt to taste

Sugar – 1/2 tsp

Oil – 2 tbsps

Mustard – 1 tsp

Split urad dal ( black gram/ ullundhu)- 1 tsp

Cumin seeds ( jeera) – 1/2 tsp



Wash the Bhindi well. Wipe it well and cut it into 1+1/2 inch pieces.

Peel, wash and chop the onion.

Wash and chop the tomatoes.

Wash and slit the green chillies.

Heat oil in a pan. Add mustard. When it starts spluttering, add spilt urad dal and cumin seeds. Sauté for few seconds and then add curry leaves, green chillies and onions. Sauté till the onions turn pink and then add the tomatoes. Cook for few mins.

Now, add turmeric powder, red chilli powder, coriander powder, cumin powder, sugar and salt to taste. Mix well and sauté for few mins. Add the chopped bhindi and continue to sauté for few more mins. Close the pan with a lid and cook till the bhindi becomes soft.

Add the thick coconut extract and mix well. Check for the seasonings. Close the pan, reduce the flame and let it simmer for 10-12 mins.

Garnish the stew with chopped coriander leaves and serve hot with roti/ paratha/ rice/ pulao 🙂


You can check the recipe for thepla here…

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