Sunday, November 22, 2015

Bhindi Coconut Masala - Okra Coconut Masala

Simple, flavourful stir fried bhindi (okra) in a spicy coconut paste is what we prepared today for our sunday special lunch. Best served with dal rice.

Ingredients: (Serves 3)
  • 300 gms Bhindi (Okra)
  • 5 tbsp or 50gms Shreded Coconut
  • 1 Medium size Onion finely chopped
  • 2 tsp Red Chilly Powder
  • 1 tsp Mustard Seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder
  • 2 tbsp Goda Masala OR Garam Masala ( use coriander-cumin seeds powder if you don't have goda or garam masala)
  • 1tsp Sugar (Optional)
  • Salt to taste
  • 2 tbsp Oil
  • First we need to make a coconut paste, for that in a blender add shredded coconut & red chilly powder. Without using water blend coconut to a fine paste. Coconut paste is ready.
  • Wash and dry bhindi (okra). Cut both the edges and give a slight shallow slit across the bhindi (okra) on one side. Now cut into atleast 2cms pieces and not very fine.
  • Click the below video link to see how to exactly cut the bhindi (okra) for this dish.
  • Now in a pan add oil and mustard seeds. When mustard seeds begins to crackle add hing (asafoetida), turmeric powder and finely chopped onions. 
  • Saute onions for 2-3 mins. Now add chopped bhindi (okra) and saute on medium flame for about 10 mins. Cook this bhindi (okra) in open pan, do not cover the pan with lid.
  • After 10 mins add coconut paste and mix well. Now add goda masala or garam masala or coriander-cumin seeds powder, sugar (optional), salt. Mix well and check for seasoning. 
  • Addition of sugar will enhance the flavour of this dish.
  • Cook the bhindi (okra) till its tender and all the spices are properly incorporated.
  • Bhindi (Okra) Coconut Masala is ready. 
  • Serve with dal rice, roti, phulka or any flat bread of your choice. 
Tip: You can add 1 tbsp of Amchur Powder (Raw Mango Powder) to make it little tangy.

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