Mangalorean Bhindi Curry & Beans Upkari


Before marriage, most of our home cooked meals were always saars, resaas and upkaris. That in translation means coconut based curries or dry veggies. Post marriage, being married to a Pahadi, I cook south indian simple food only occasionally.


Today’s lunch was a tangy Bhindi curry in a spiced coconut gravy with some steamed rice. A side of french beans upkari to accompany the rice and curry. The upkari is a standard preparation with veggies doing a rotation. Sometimes beans, other times cabbage or ridge gourd (turai) or tendli. Simple but wonderful.



15 PC bhindi cut into 1″ pc
1 chopped tomato
1 big cup freshly grated coconut
1 marble size ball of tamarind
6-7 flakes garlic
1/2 tsp haldi
Salt, oil

Dry roast – 1 tbsp coriander seeds, 1 tsp jeera seeds, 1 tsp rye, 5 dried Kashmiri red chillies (choose chilli type as per ur spice preference)

1) dry roast the ingredients and grind to a powder.
2) to this masala powder, add coconut, garlic, tamarind and some water. Grind to a fine paste.
3) in a vessel, add the masala, bhindi, tomato, salt and haldi. Mix and add water as per desired consistency.
4) when the bhindi is cooked, temper with little oil, rye, 2 garlic and some karipatta. Mix in the curry.


1/4 Kg cut french beans

1 big onion chopped

1 green chilli slit

1 tsp mustard seeds

5-6 karipatta

salt, haldi, oil

2-3 tbsp freshly grated coconut

1) heat oil in a pan, add the mustard seeds, when they splutter add the karipata.

2) add the onions and let it sweat.

3) when the onions turn pink, add the chilli and mix well.

4) Add the beans, salt and little haldi and mix well

5) Cover with a deep dish and pour little water on the cover. This will ensure that the beans and onion do not get burnt.

6) Mix at intervals but be careful that the water on the cover does not enter the dish.

7) When the beans are cooked but still have a bite/crunch to them, add the coconut. Mix well and let it cook for another 1-2 minutes. Shut the gas.