Bimbla Curry
Veg
Vegan
A tangy and spicy curry made using the star fruit-like Bimbla, coconut, and spices. It is a unique and beloved dish in Saraswat cuisine.
Cuisines
Saraswat
Best for
Lunch
Dinner
Build a full meal around Bimbla Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
|
10-12 | Bilimbi , fruits |
|
1 cup | Coconut , fresh grated |
|
1 tablespoon | Coriander Seed |
|
1 teaspoon | Cumin , seeds |
|
4-5 | Red Chili , dried |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Mustard Seed |
|
1 pinch | Asafoetida |
|
1 tablespoon | Oil |
|
— | Salt , to taste |
|
1 cup | Water |
Instructions
- 1 Wash the bimbla fruits and cut them into halves.
- 2 In a pan, dry roast the coriander seeds, cumin seeds, and dried red chilies until fragrant. Let them cool.
- 3 Grind the roasted spices along with grated coconut and turmeric powder into a smooth paste using a little water.
- 4 Heat oil in a pan and add mustard seeds. Once they splutter, add asafoetida.
- 5 Add the ground coconut spice paste to the pan and sauté for a few minutes.
- 6 Add the bimbla fruits and mix well.
- 7 Pour in water and add salt to taste. Stir to combine.
- 8 Cover and cook on low heat until the bimbla is tender and the curry thickens, about 15-20 minutes.
- 9 Adjust seasoning and serve hot with steamed rice.
Tips
Adjust the number of dried red chilies according to your spice preference.