Okra with Coconut Masala Bhindi Sabji
Indulge in the rich, aromatic flavors of Okra with Coconut Masala Bhindi Sabji, a vibrant vegetarian dish that's perfect for a comforting meal. This recipe combines tender sautéed okra with a fragrant coconut paste, spiced with traditional Indian seasonings like turmeric, coriander, and garam masala. The grated coconut, blended with garlic, ginger, and green chilies, adds a creamy texture and tropical flair that beautifully balances the tangy tomato and earthy spices. Quick to prepare in just 40 minutes, this wholesome sabji is a delightful companion to steamed rice, chapati, or paratha. Perfect for weeknight dinners or festive spreads, it's a must-try for lovers of flavorful Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 100 grams Fresh coconut (grated)
- 1 large Onion (finely chopped)
- 1 medium Tomato (pureed or finely chopped)
- 2 small Green chilies (finely chopped)
- 3 units Garlic cloves
- 1 teaspoon Ginger (grated)
- 1.5 teaspoons Coriander powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Garam masala
- 1 to taste Salt
- 2 tablespoons Oil (vegetable or coconut)
- 2 tablespoons Fresh coriander leaves (for garnishing)
Instructions
Start by washing the okra thoroughly under running water. Pat it dry completely with a kitchen towel to prevent stickiness during cooking. Cut the okra into 1-inch pieces, discarding the tops and tails.
Grind the grated coconut, garlic cloves, ginger, and one green chili into a smooth paste using a blender or mortar and pestle. Add a splash of water to aid blending, if necessary. Set aside.
Heat 1 tablespoon of oil in a large pan or skillet on medium heat. Add the okra pieces and sauté them until they are lightly browned and not sticky anymore (about 8-10 minutes). Remove the okra from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of oil. Add cumin seeds and let them crackle for 30 seconds.
Add the finely chopped onions and sauté until they turn golden brown (about 5-6 minutes).
Stir in the tomato puree, chopped green chili, turmeric powder, coriander powder, red chili powder, and salt. Cook the mixture until the oil starts to separate from the masala (about 3-5 minutes).
Add the coconut paste to the onion-tomato mixture and cook it for 2-3 minutes until aromatic.
Return the sautéed okra to the pan and gently toss it with the masala to coat evenly. Reduce the heat to low and cook for another 5-7 minutes, stirring occasionally, until the flavors meld together.
Sprinkle garam masala and mix gently. Adjust the seasoning with salt if necessary.
Turn off the heat and garnish the dish with freshly chopped coriander leaves before serving.
Serve hot with steamed rice, chapati, or paratha for a delicious and wholesome meal.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 24.5 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
