Authentic Ladyfinger Recipe – South Indian Bhindi with Coconut Oil

Last Updated on 4 months by Neha Deshmukh

Authentic Ladyfinger Recipe – South Indian Bhindi with Coconut Oil

Hey everyone! If you’re anything like me, you’ve probably had a bit of a complicated relationship with ladyfinger (bhindi). It can get slimy, it can be bland… but trust me, when made right, it’s a vibrant, delicious vegetable that deserves a spot on your table. This South Indian style bhindi, cooked with coconut oil and a few key spices, is a game-changer. I first made this when I was trying to recreate my grandmother’s cooking, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average bhindi fry. The coconut oil gives it a beautiful aroma and flavour, while the mustard seeds and curry leaves add that classic South Indian zing. It’s quick, easy, and comes together in under 30 minutes. Plus, it’s naturally vegan and gluten-free! It’s the perfect side dish to brighten up any meal.

Ingredients

Here’s what you’ll need to make this delicious ladyfinger:

• 500 gm ladyfinger (bhindi)
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 small onion, roughly chopped
• 2 green chillies, sliced (adjust to your spice preference!)
• 1 sprig curry leaves
• 0.5 tsp turmeric powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Ladyfinger Selection & Freshness

Look for firm, bright green ladyfinger with a slightly velvety texture. Avoid any that are bruised or look wilted. Freshness is key to avoiding that slimy texture we all dread!

Coconut Oil – Regional Variations & Benefits

Coconut oil is essential for this recipe. It imparts a unique flavour that’s characteristic of South Indian cooking. You can use refined or unrefined coconut oil – unrefined will have a stronger coconut flavour.

Mustard Seeds – The South Indian Flavour Base

Don’t underestimate the power of mustard seeds! They add a lovely pop and nutty flavour. Make sure they’re fresh – they should splutter nicely when heated.

Curry Leaves – Fresh vs. Dried

Fresh curry leaves are best, hands down. They have a much more vibrant aroma. If you can’t find fresh, you can use dried, but use about half the amount.

Turmeric Powder – Quality & Colour

Good quality turmeric powder will give your bhindi a beautiful golden colour and earthy flavour. Store it in an airtight container away from light to preserve its potency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the ladyfinger thoroughly and pat them dry with a kitchen towel. This is super important to remove excess moisture.
2. Chop the ladyfinger into medium-sized pieces – about 2-3 pieces per ladyfinger.
3. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter.
4. Add the chopped onion, green chillies, and curry leaves. Sauté for about a minute, until the onions are translucent.
5. Now, add the ladyfinger pieces and turmeric powder. Toss everything together to make sure the ladyfinger is evenly coated.
6. Cover the pan and cook for 5-7 minutes, stirring occasionally. This helps the ladyfinger cook through without drying out.
7. Uncover the pan, sprinkle with salt, and continue to cook for another 5-8 minutes, until the ladyfinger is tender yet still vibrant green. You want a little bit of a bite to it!
8. Serve warm with rice and your favourite South Indian gravy.

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the ladyfinger in batches.
• Stirring occasionally prevents sticking and ensures even cooking.
• The key to avoiding sliminess is to cook the ladyfinger quickly over medium-high heat.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

It already is vegan! Just double-check your coconut oil doesn’t have any sneaky additives.

Spice Level Adjustment

Love a bit of heat? Add an extra green chilli or a pinch of red chilli powder. If you prefer milder flavours, remove the seeds from the green chillies.

Regional Variations – Kerala Style vs. Tamil Nadu Style

My friend from Kerala adds a pinch of asafoetida (hing) along with the mustard seeds for a slightly different flavour profile. In Tamil Nadu, some families like to add a squeeze of lemon juice at the end.

Festival Adaptations – Onam/Pongal Special

During Onam or Pongal, you can add a small amount of grated coconut towards the end of cooking for an extra festive touch.

Serving Suggestions

This ladyfinger is fantastic with:

• Steaming hot rice
• Sambar
• Rasam
• Coconut chutney
• A simple dal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Let’s tackle some common questions.

What is the best way to remove the stickiness from ladyfinger?

The key is to ensure the ladyfinger is completely dry before cooking and to cook it quickly over medium-high heat. Don’t overcook it either!

Can I use a different oil instead of coconut oil?

While coconut oil is traditional and adds a unique flavour, you can use vegetable oil or sunflower oil in a pinch. But honestly, it won’t be quite the same!

How do I know when the ladyfinger is cooked perfectly?

It should be tender but still have a slight bite. It should also be a vibrant green colour – not mushy or dull.

What side dishes complement this ladyfinger recipe?

As mentioned above, sambar, rasam, and dal are all excellent choices. A cooling raita also works well.

Can this be made ahead of time?

It’s best enjoyed fresh, but you can chop the ladyfinger and prepare the other ingredients ahead of time to save some time during cooking.