If you are tired of monotonous okra dishes, try this special recipe with the addition of coconut. This delicious dish is perfect for both lunch and dinner.
Okra with Coconut Recipe
Okra is a favorite dish for many people and is prepared in many different ways. Today we will tell you how to cook okra with coconut. This appetizer, prepared using coconut and spices, has an incredible taste. Okra with coconut, also known as Bhende Sukke, is popular in South India and the Konkan region due to its unique aroma and spicy flavor.
Traditional spices such as dried red pepper, kokum, or ginger, as well as teppal, are used in the preparation. This dish is very tasty to serve with roti, paratha, as well as dal and rice. If you want to diversify your daily diet and cook something tastier, be sure to try this recipe.
Ingredients
For preparation, you will need: 250 grams of okra, ½ cup of fresh or frozen grated coconut, 5-6 dried red peppers, 5-6 teppals (if available at home), 4-5 pieces of kokum or ½ teaspoon of ginger paste, salt to taste.
First, grind the coconut and dried red pepper, adding a little water. If you have teppal, lightly crush it to release the aroma. Then wash the okra and dry it thoroughly, after which cut it lengthwise. In a thick-bottomed pan or skillet, add the coconut paste, sliced okra, kokum (or ginger paste), salt, and teppal.
Cook over low or medium heat. Stir gently occasionally so that the okra does not break down. When the okra is fully cooked and the spices have absorbed well, turn off the heat. Your delicious okra with coconut (Bhende Sukke) is ready. Serve it hot with roti, paratha, or dal and rice, enjoying its unique taste.
Note These Small Details
After washing, the okra should be dried thoroughly before cutting, otherwise, the dish may become sticky. When grinding the coconut and red pepper, do not add too much water. During cooking, try not to stir the okra too often so that it does not fall apart. Cook the dish over medium heat so that the spices can fully permeate the okra.