Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, okra in coconut milk (kerala style bhindi). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Okra in coconut milk (Kerala Style Bhindi) is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Okra in coconut milk (Kerala Style Bhindi) is something that I’ve loved my whole life. They are fine and they look fantastic.
This dish is a traditional Indian style dish, it also turns out to be a vegan preparation along with the health benefits of coconut and Okra. Combine okra with the coconut milk and let come to a slight boil. Taste and adjust salt and chili powder accordingly.
To get started with this particular recipe, we have to prepare a few ingredients. You can have okra in coconut milk (kerala style bhindi) using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Okra in coconut milk (Kerala Style Bhindi):
- Make ready 20 pieces fresh tender Okra (Lady fingers) slit lengthwise
- Make ready 1 Teaspoon Coriander powder
- Get 1 Teaspoon Turmeric powder
- Prepare 1 Teaspoon Red Chilli powder
- Prepare 1 Teaspoon fresh Fennel powder
- Prepare 1/2 Teaspoon Salt
- Make ready 1 Tablespoon melted Coconut Oil
- Take 1 Teaspoon Fennel seeds
- Prepare 1 Teaspoon Mustaed seeds
- Make ready 1 Medium Size Onion sliced thin into pieces
- Make ready 1/2 Teaspoon Grated Ginger
- Get 2 Green Chillies fresh.slit lengthwise
- Take 1 1/2 Cup Coconut milk
- Prepare 4-5 fresh Curry leaves
- Get 2 Tablespoons Water
- Take 1 Tomato cut into small pieces
This curry is made from simmering okra in a curry spiced coconut milk. It's delicious served with freshly cooked plain rice and naan bread. Adjust the heat of the curry according to your taste. How to make Kerala style Vendakka Mappas.
Instructions to make Okra in coconut milk (Kerala Style Bhindi):
- Slit the okras lengthwise, dry with a paper towel to remove excess moisture. In a separate plate or bowl, add the red chilli, turmeric, coriander, fennel powders and salt. Mix the okra pieces in it gently to uniformly coat them with the spices. Keep it aside to marinate.
- Take a wok and heat the coconut oil in it. When hot, turn flame to sim and add the mustard seeds, as they start spluttering, add the fennel seeds. Wait for about ½ a minute then add the sliced onions, grated ginger, slit green chillies and curry leaves. Saute on medium flame for about 3 minutes.
- Add the marinated okra pieces and continue gently sautéing on medium flame for another 3 minutes taking full care that not to mush up the okra pieces. Then turn heat to sim and cover and cook for another 3 minutes until the okra pieces are well cooked.
- Now add the coconut milk and the tomato pieces, cook for some time and again cover to cook it for about 4 minutes until the tomato pieces are soft and well cooked. Turn gas off.
- Serve hot with Rotis or Parathas.
Okra Curry with coconut milk - a perfect side dish for rice and chapathi. Ok, that's it, I'm making it and I dont care whether he likes it or not. I wrote Vendakka in Vendakka aksharam (Okra in bold letters) on top of my "to buy" list. The Kerala Style Vegetable Stew is a quick and simple recipe that is a staple dish from Kerala, served with appams to make a complete meal. This recipe is a mild stew that is delicately spiced with green chillies, flavored with curry leaves and coconut milk.
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