Friday, September 6, 2013

okra stir fry with coconut and ginger | bhindi nariyal ki subzi...

Okra or ladies fingers are called bhindi or bhendi in Indian languages. This is a favorite vegetable in my household for two reasons. One I don't have to peel them and secondly the husband likes them. Ah and there is another reason too, both of us can eat this vegetable on it's own most of the times. So I cook a lot of okra when I do and we rarely have any leftovers.

This is one of those okra recipe that you can eat in large servings. More so if you love coconut. And this is one of those okra recipes that don't get slimy after cooking, even if you just cook the vegetable mildly, not fried to death.


okra/ladies fingers/bhindi 400 gm
dry red chilies 2-3 broken
sliced garlic pods 2 tsp or to taste
ginger julienne 1 tbsp or more
grated fresh coconut 3/4 cup
turmeric powder 1/2 tsp
mustard or sesame oil or use olive oil if you wish 1 tbsp or a little more depending on what kind of pan you are using

lime juice to taste (optional)


Wash and drain the okra and let them get dry before chopping them. Remove the cap (the stalk) and slit lengthwise twice at cross angles so it is quartered. Chop the whole thing from the middle if the okra is too long.

Heat oil in a pan (or kadhai) and tip in the broken red chilies and sliced garlic. Wait till the garlic gets slightly aromatic and pinkish (not brown) and add the sliced okra. Add salt and stir fry on medium flame for about 5 minutes.

Add the salt and turmeric powder and stir fry for another 5 minutes or so. The okra shouldn't brown but get cooked.

Add the grated coconut and ginger julienne, mix well, cook for another couple of minutes and take it off heat. Serve hot or at room temperature. Lime juice can be added after adjusting seasoning.

Goes well with an Indian meal as a side dish. Simple flavors, freshness of coconut and ginger is the first thing that this brings to the palate, the mild heat of chilly and garlic complements really well.

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