If you haven’t tried Bhindilu and you are a curry fan, then might I suggest our version of a Kasundi. With a chutney like texture and big on flavour without the kick of heat.
(Also suitable as a dip with crackers and cheese or chips if you want to go European style or fantastic with onion bhaji and poppadoms if you are having a traditional curry meal)
In this case I have made the Bhindilu my curry base, so quick and simple.
500g pre 1 1 cooked chicken, diced/shredded&lt;br ?-->300ml bottle Bhindilu<br ?-->1 Onion<br ?-->1 Can Coconut Milk or Cream Optional