Okra in coconut milk (Bhindi coconut curry)
 
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A delicious curry with okra cooked in curry spices with coconut milk!
Author:
Recipe type: Main Course
Cuisine: Indian, Kerala
Serves: 4
RecipeIngredients
  • 18-20 pieces of fresh tender bhindi (okra), slit length wise (or fresh frozen okra - see note below)
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp fennel powder (freshly ground)
  • 1 tsp coriander powder
  • ½ tsp salt
  • 1 tbsp coconut oil (melted)
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • ½ of med onion, sliced thinly
  • ½ tsp grated ginger
  • 2 green chillies, slit length wise (optional)
  • 4-5 fresh curry leaves
  • 2 tbsp water
  • 1½ cups thick coconut milk (fresh* or canned)
  • 1 small tomato, cut into small cubes
For making homemade coconut milk:
  • 1 cup grated coconut (fresh or frozen that has been thawed)
  • 2 cups warm water (divided)
RecipeInstructions
  1. Slit the bhindi (okra) length wise and dry with a paper towel to remove excess moisture. In a medium size bowl, add the red chili, turmeric,coriander,fennel and salt. Mix the okra pieces in it gently to uniformly coat them with the spices. Keep aside.
  2. Take a deep wide frying pan or any flat bottomed pot and heat the coconut oil in it. When hot, turn heat to low and add the mustard seeds. When they start spluttering, add the fennel seeds. Wait for about 30 seconds and then add the sliced onions, ginger, green chillies (if adding) and curry leaves. Saute on medium heat for about 2-3 minutes and then add the marinated okra pieces too and continue sautéing on medium heat for another 2-3 minutes. (Make sure you gently sauté and take care not to mush up the okra pieces). Then turn heat to low and cover and cook for another 2-3 minutes or so until the okra pieces are cooked.
  3. Now add the coconut milk and the tomato pieces and again cover and cook for about 4 minutes or so until the tomato pieces are soft/cooked. Turn heat off. Serve with cooked plain white rice or with rotis.
For making homemade coconut milk:
  1. Blend the grated coconut with 1 cup warm water in a blender (large size jar) for about 1 minute and strain the whole mixture through a fine mesh strainer or cheese cloth into another large bowl. Take the meat back from the strainer and add to the blender with the rest of the warm water and blend again. Strain once again thru strainer into the bowl with the coconut milk. You will get about 2½ cups of coconut milk. Discard the coconut meat.
Notes
If using frozen okra, make sure you wipe dry well after thawing to remove excess moisture and stickiness. If the frozen okra are already pre-cut, then do not make slits.
Use freshly ground fennel for maximum flavor
Recipe by Cook2Nourish at https://cook2nourish.com/2015/01/okra-in-coconut-milk-bhindi-coconut-curry.html