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
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 10-12 | bimbla (bilimbi) fruits |
| 1 cup | fresh grated coconut |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 4-5 | dried red chilies |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | mustard seeds |
| 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.