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.
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Wash the okra thoroughly, then pat it dry to remove any excess moisture. Cut the okra into small pieces and set them aside.
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.
Heat a skillet with 1 tbsp of oil on high heat.
Add the okra and stir-fry them for 8-10 minutes until slightly golden. Remove from skillet and set aside.
Using the same skillet, heat the remaining 3 tbsp of oil over medium-high heat.
Add the chopped onions and cook until translucent, stirring occasionally.
Add the chopped tomatoes and cook until the tomatoes are soft and oil leaves the sides of the skillet.
Mix the red chilli powder, salt, turmeric, and coriander powder. Sprinkle some water to prevent the masala from sticking to the skillet.
Add the tamarind water and stir. Cook for 2-3 minutes.
Mix in the desiccated coconut and cook for another minute.
Add the okra, stir and mix to combine.
Reduce the heat, cover and simmer for 5-10 minutes.
Turn off the flame and serve hot with roti or rice as a side dish.
Choose fresh and tender okra to ensure a better taste and texture.
Adjust the spice level to your liking by adding more or less red chilli powder.
The number of servings for this recipe may vary depending on the portion size served.
What is the best way to store leftover Coconut Okra?
To store leftover Coconut Okra, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When ready to eat, reheat it in a skillet over medium heat or in the microwave until warmed through.
Can I make Coconut Okra vegan-friendly?
Yes, Coconut Okra is naturally vegan as it contains no animal products. Just ensure that the mustard oil you use is suitable for your dietary preferences. This dish is a great option for those following a vegan diet.
What can I substitute for tamarind water in Coconut Okra?
If you don't have tamarind water, you can substitute it with a mixture of lemon juice and water or vinegar and sugar to mimic the tangy flavor. Use about 2 tablespoons of lemon juice mixed with 1/2 cup of water as a replacement.
What are some good side dishes to serve with Coconut Okra?
Coconut Okra pairs wonderfully with roti, naan, or steamed rice. You can also serve it alongside other Indian dishes like dal, paneer curry, or a fresh cucumber salad for a complete meal.
How can I make Coconut Okra spicier?
To make Coconut Okra spicier, you can increase the amount of red chili powder or add fresh green chilies while cooking. Adjust the spice level according to your taste preference for a more fiery dish.
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