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Bhindi Fry


Bhindi Curry (Vendakka Mappa)

  • Duration: 20 minutes
  • Serves: 2 to 4 people
  • Spice Level: Medium

Authenticity Slice

Bhindis are slimy in texture. To remove this sliminess, all you need to do is to thoroughly wash the bhindis and spread them out under a fan for at least half an hour before cooking. Also, cut them into small pieces and fry using little oil, mostly without placing a lid on.

Trivia Tadka

Bhindi Curry (Vendakka Mappa)) is stir-fried okra (bhindi) in spicy coconut curry. It is a well known traditional Syrian Christian delicacy, and can be served as an accompaniment to rice, chapati or steamed Appams.


  • Okra (bhindi), washed, dried and cut into 1-inch pieces (½ kg)
  • Coconut oil (1 tsp)
  • Ginger (adrak), finely chopped (1 tsp)
  • Garlic (lahsun), finely chopped (1 tsp)
  • Green chillies (hari mirch), chopped (1 tsp)
  • Curry leaves (kadipatta) (4 to 5)
  • Onion (pyaaz), chopped (1/2)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)
  • MTR Haldi Turmeric Powder (1/2 tsp)
  • MTR Dhaniya Coriander Powder (1 tsp)
  • Salt (to taste
  • Coconut milk (2 cups)


  • Heat 2 tbsp of oil in a non-stick kadhai and toss in the bhindi pieces. Stir and cook on a medium flame for about 8 to 10 minutes, or till they have turned light brown in colour. 
  • Transfer to another bowl and keep aside. 
  • In the same kadhai, add the remaining oil and let it heat up. Toss in the ginger, garlic, curry leaves and onions and sauté on a medium flame for 1 or 2 minutes, stirring intermittently. 
  • Next, add in the MTR Lal Mirch/Red Chilli Powder, the MTR Haldi/Turmeric Powder, and the MTR Dhaniya/Coriander Powder and stir for a few seconds. 
  • Next, put in the bhindi pieces and salt and mix well. Cook on a slow flame for 2 minutes, stirring intermittently. 
  • Pour in the coconut milk, mix well and cook on a medium flame for another 2 minutes, stirring intermittently. 
  • Serve immediately with parontha or appam.

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