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Coconut Onion

Gherkins with Spicy Coconut Paste
(Tendle Bhutthi)

Dry Red Chilly Coconut

Gherkin rings stir-fried with onions and cooked with a spicy coconut paste.

Indian Vegetarian Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: South Indian (Konkani) Vegetarian

1  cup(s) gherkin rings
2  cup(s) grated coconut
4  dry red chillies (whole) roasted in coconut oil
2  teaspoon(s) tamarind pulp
1  tablespoon(s) coriander seeds
2  tablespoons coconut oil
1  medium onion(s) chopped fine
salt to taste

  1. Toss the gherkin rings in some salt and keep aside for about 30 minutes. Drain and squeeze them to remove the salt water.
  2. Meanwhile grind the coconut, dry red chillies, tamarind and coriander seeds to a dry coarse paste with very little water.
  3. Heat the coconut oil in a pan and fry the onions on medium-low level for about 2  minute(s) or till transparent. Add the gherkin rings and stir fry on high for 2 minutes.
  4. Cover and cook on low for about 5  minutes or till the gherkins are cooked.
  5. Add the coconut paste and salt to taste. Stir-fry for about 2  minute(s). Cover and cook on low for about 4  minutes.


  • Traditionally coconut oil is a must. However if not available, use any other vegetable oil.
  • Gherkins can be replaced by cauliflower cut into small florets.

Serve hot with: steaming hot boiled rice

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