Narkol Bhindi or Okra with coconut by Amrita Banerjee

 

 

 

 

 

 

Amrita Banerjee – Medical Coder

 

Okra is one vegetable that is perennially available, and as such often makes it way to our kitchen. If it’s the same with you, and you are looking for a recipe to add a tang to the everyday okra, this recipe shall please you for sure. This is just another delicious preparation. It just combines everyday ingredients to form a delectable dish, perfect for lunch and dinner. Having guests over? Prepare this as a vegetarian side. The scrumptious combination of okra and coconut, along with the other ingredients will definitely win accolades from all across the table. Ideally this should be served with any Indian flatbread.

 

Ingredients

  • Lady’s Fingers (Bhindi) – 250gm
  • Fresh grated coconut – 1 cup
  • Onions – 100gm
  • Tomatoes – 75gm
  • Turmeric – 1 tsp
  • Ground ginger paste – 1 tsp
  • Ground garlic paste – 1 tsp
  • Red Chilly powder – 1 tsp
  • Coriander (Dhania) powder – 1 tsp
  • Coriander leaves – few sprigs
  • Curry leaves – 10
  • Cumin powder – 1 tsp
  • Bengal gram flour (Besan) – 2 Tbsp
  • Green chillies – 2
  • Cooking oil – 2 Tbsp
  • Cumin Seeds – 2 tsp
  • Bay Leaves – 4
  • Cloves – 4
  • Raisins – 25 gm (Optional)
  • Ghee (Unclarified Butter) – 1 tsp
  • Flour – 4 Tbsp
  • Curd – 4 Tbsp
  • Cashew or Almond Paste – 4 Tbsp
  • Asafoetida – 1/4 tsp
  • Salt
  • Sugar

Preparation:

  • Wash, pat dry and cut the lady’s fingers into small pieces about 1 cm in size.
  • Grate the onion and tomatoes and  set aside. Thinly slice some of the onion and reserve.
  • Add some oil to a pan and stir fry the lady’s finger pieces till the edges are browned. Sprinkle a little water while cooking if there is possibility of the burning. Set aside.
  • Temper smoking hot oil in a pan with curry leaves and asafoetida. Add the thinly sliced onions and cook till a little brownish in colour.
  • Add turmeric, red chilly powder, salt, sugar, cashew or almond paste, a little cooking oil and whisk. Incorporate into the mix in the pan.
  • Mix and add the curd with the besan, coriander powder, cumin powder, grated coconut, grated onion, and grated tomato. Turn the flame down and fold into the mixture in the pan.
  • Add the browned lady’s fingers. Coat well with the mix in the pan. Cook till the vegetable is well cooked.
  • Garnish with fresh coriander leaves. Serve with piping hot parathas.

 

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