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Coconut Okra recipe
Prep Time
15min
Cook Time
30min
Total Time
45min
IndianLunchDinnerSideVegetarianVeganGluten-Free

Coconut Okra is a popular and flavorful dish that originates from Indian cuisine. This recipe combines tender okra with spices, tangy tamarind water, and creamy desiccated coconut to create a savoury and slightly sweet side dish that pairs perfectly with roti or rice.

Ingredients

4 Servings
  • 500g
    Okra (Bhindi)
  • 4tbsp
    Mustard oil
  • 2
    medium-sized Onions (finely chopped)
  • 2
    medium-sized Tomatoes (finely chopped)
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Salt
  • 1tsp
    Turmeric
  • 1/2tbsp
    Coriander Powder
  • 1/2cup
    Tamarind water
  • 3tbsp
    Coconut desiccated
  • 1tsp
    Garam Masala

Method

  1. Wash the okra thoroughly, then pat it dry to remove any excess moisture. Cut the okra into small pieces and set them aside.

    Step 1.1: Wash the okra thoroughly, then pat it dry to remove any excess moisture
  2. For tamarind water, soak golf ball-sized (approx 50 gm) tamarind in a cup of warm water for 15 minutes, squeeze out as much pulp as possible, strain through a fine-mesh sieve, and use the liquid in the recipe.

  3. Heat a skillet with 1 tbsp of oil on high heat.

  4. Add the okra and stir-fry them for 8-10 minutes until slightly golden. Remove from skillet and set aside.

    Step 1.1: Add the okra and stir-fry them for 8-10 minutes until slightly golden
    Step 1.2: Add the okra and stir-fry them for 8-10 minutes until slightly golden
  5. Using the same skillet, heat the remaining 3 tbsp of oil over medium-high heat.

  6. Add the chopped onions and cook until translucent, stirring occasionally.

    Step 1.1: Add the chopped onions and cook until translucent, stirring occasionally
  7. Add the chopped tomatoes and cook until the tomatoes are soft and oil leaves the sides of the skillet.

    Step 1.1: Add the chopped tomatoes and cook until the tomatoes are soft and oil leaves the sides of the skillet
    Step 1.2: Add the chopped tomatoes and cook until the tomatoes are soft and oil leaves the sides of the skillet
  8. Mix the red chilli powder, salt, turmeric, and coriander powder. Sprinkle some water to prevent the masala from sticking to the skillet.

    Step 1.1: Mix the red chilli powder, salt, turmeric, and coriander powder
  9. Add the tamarind water and stir. Cook for 2-3 minutes.

  10. Mix in the desiccated coconut and cook for another minute.

    Step 1.1: Mix in the desiccated coconut and cook for another minute
  11. Add the okra, stir and mix to combine.

    Step 1.1: Add the okra, stir and mix to combine
  12. Reduce the heat, cover and simmer for 5-10 minutes.

    Step 1.1: Reduce the heat, cover and simmer for 5-10 minutes
  13. Turn off the flame and serve hot with roti or rice as a side dish.

Tips & Tricks

  1. Choose fresh and tender okra to ensure a better taste and texture.

  2. Adjust the spice level to your liking by adding more or less red chilli powder.

  3. The number of servings for this recipe may vary depending on the portion size served.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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