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We hope you got insight from reading it, now let’s go back to okra in coconut milk (kerala style bhindi) recipe. To make okra in coconut milk (kerala style bhindi) you only need 16 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Okra in coconut milk (Kerala Style Bhindi):
- Prepare 20 pieces fresh tender Okra (Lady fingers) slit lengthwise
- Take 1 Teaspoon Coriander powder
- Prepare 1 Teaspoon Turmeric powder
- Get 1 Teaspoon Red Chilli powder
- Prepare 1 Teaspoon fresh Fennel powder
- Take 1/2 Teaspoon Salt
- Take 1 Tablespoon melted Coconut Oil
- Take 1 Teaspoon Fennel seeds
- Prepare 1 Teaspoon Mustaed seeds
- Take 1 Medium Size Onion sliced thin into pieces
- Use 1/2 Teaspoon Grated Ginger
- Provide 2 Green Chillies fresh.slit lengthwise
- Take 1 1/2 Cup Coconut milk
- Use 4-5 fresh Curry leaves
- You need 2 Tablespoons Water
- Provide 1 Tomato cut into small pieces
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.
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