Okra is a favourite ingredient in South Asian households, and one that is a little hard to find here - but well worth the search! Uppma's recipe for this bhindi (okra) fry is tasty and full of flavours found in our Uppma's Pantry range.
Uppma's Coconut Bhindi Fry
350-400g fresh okra
100g desiccated coconut
2 tbs Mum's Garam Masala
1 tbs salt
2cm knob fresh ginger
5 to 6 curry leaves
Pinch of hing (asaofetida)
Pinch of mustard seeds
Pinch of cumin seeds (jeera)
4-5 tablespoons of ghee
- Wash and pat dry the okra.
- Make an incision long ways on all of the okra and set aside.
- Mix the desiccated coconut, salt and garam masala together.
- Stuff the okra with the coconut mixture.
- Melt the ghee in a pan over medium heat.
- Add fresh ginger, curry leaves, mustard seeds, cumin and hing to the pan and cook for 2-3 minutes. Ensure the ginger doesn't burn by stirring regularly.
- Add the okra to the pan and fry for about 10 to 15 minutes, turning regularly so that all sides of the okra cook evenly.
- Taste and add a little salt if needed.
Serve this vegetable dish with dhal, roti (or rice) and some yoghurt and mango pickle on the side. You can find some great inspo at Uppma's recipe for Dhal, Greens and Jeera Rice.