Okra With Coconut Masala Bhindi Sabji Recipes

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OKRA WITH COCONUT (MASALA BHINDI SABJI)



Okra With Coconut (Masala Bhindi Sabji) image

This slightly sweetish okra curry is an adapted version (I reduced the salt slightly and increased the coconut a little bit)of a Vedish cookbook that I borrowed from my BF's brother, who brought it from a Hari Krishna. I served this together with my Zucchini Raita, JoyfulCook's Unforgetable Potato Curry, storebought lime pickle and storebought chappatis. Everything went wonderful together as this curry is slightly sweet, the potato curry hot, the raita sour and creamy and the pickle sour and hot.

Provided by tigerduck

Categories     Coconut

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

700 g okra
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 pinch cayenne pepper
1 1/4 teaspoons salt
4 tablespoons ghee or 4 tablespoons vegetable oil
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
1/4 teaspoon asafoetida powder
80 g fresh coconut, grated
1 1/2 teaspoons sugar
2 tablespoons lemon juice

Steps:

  • Wash okra, dry, cut off the two ends and discard. Slice into 1/5 inch (5 mm pieces). Put into a bowl and mix with the ground coriander, the turmeric, the cayenne pepper and the salt.
  • Heat 2 tbsp ghee or oil in a large skillet or wok. When hot, add cumin seeds and mustard seeds and cover with a lid, as the mustard seeds may jump out of the skillet/wok otherwise. When mustard seeds popped (takes only a few seconds) add asafoetida, stir.
  • Add half of the okra and fry for 3-4 minutes. Add half of the sugar and coconut, stir and remove from pan.
  • Heat another 2 tbsp ghee or oil. When hot, add remaining okra and fry for 3-4 minutes. Add the remaining sugar and coconut. Add the removed coconut as well. Fry until okra is slighly browned and cooked through. Add the lemon juice and check if more salt is necessary before you serve this as part of an Indian meal.

Nutrition Facts : Calories 261.6, Fat 20.5, SaturatedFat 14, Cholesterol 32.8, Sodium 747.4, Carbohydrate 19.5, Fiber 8.3, Sugar 5.3, Protein 5

BHINDI MASALA (SPICY OKRA CURRY)



Bhindi Masala (Spicy Okra Curry) image

Traditional spicy okra curry that everyone loves. It's best with Indian bread (naan or paratha) or rice. My mom says this is brain food!

Provided by vburrito

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 7

4 cups okra, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion, chopped
2 tomatoes, diced
1 teaspoon curry powder
1 teaspoon salt

Steps:

  • Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
  • Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

Nutrition Facts : Calories 100.4 calories, Carbohydrate 15.8 g, Fat 3.9 g, Fiber 5.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 596.5 mg, Sugar 5.6 g

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