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Coconut Okra Curry
A creamy coconut curry with crunchy okra - a perfect balance of flavors for a delicious dinner! Ingredients: Coconut, Lady finger, Canola oil, Tamarind paste, Salt, Curry leaves, Hing powder, Turmeric powder, Green chilli, Mustard seeds
55min
Cook Time
2
Servings
Recipe
446 kCal
Recipe
1
In a blender, combine 1/2 cup grated coconut, 4-5 medium washed, trimmed, and chopped green chilies, and 1/2 teaspoon turmeric powder.
2
Add a little water and blend to create a coarse paste. Set aside the masala mix.
3
Heat 2 tablespoons of canola oil in a pan over medium heat.
4
Add 1/2 teaspoon mustard seeds and let them splutter.
5
Once the spluttering stops, add 2 pinches of asafoetida powder, 1-2 red chilies, and 6-7 washed curry leaves.
6
Stir-fry briefly for about 30 seconds.
7
Add the washed and chopped okra pieces to the pan.
8
Stir-fry for 3 minutes.
9
Add salt to taste and 1/2 cup tamarind paste.
10
Mix well and boil for 2 minutes.
11
Add the ground masala mix to the pan, along with the required quantity of water to achieve the desired curry consistency.
12
Boil for 3 minutes.
13
Remove the pan from heat.
14
Serve the Coconut Okra Curry hot with rotis (Indian flatbreads) or rice.
Nutrition
446.4
kCal
1.6 g
Protein
40.3 g
Fat
22.3 g
Carbs
50 g of Coconut
49% OFF
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Lady Finger
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2 tbsp of Canola Oil
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100 g of Tamarind Paste
9% OFF
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Salt to taste
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All the tools you would need
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6 Curry Leaves
20% OFF
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2 pinches of Hing Powder
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½ tsp of Turmeric Powder
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4 Green Chillies
21% OFF
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100 g
₹15
₹19
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½ tsp of Mustard Seeds
12% OFF
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100 g
₹35
₹40
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100 g
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200 g
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100 g
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