Okra / Bhendi 15 – 20
Fresh / Frozen Coconut (grated) 6 tbsps
Green Chiles 2
Garlic 4 cloves
Roasted Coriander Powder 1 tbsp
Roasted Cumin Powder 1 tsp
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Turmeric Powder 1/2 tsp
Cinnamon 1 inch stick
Salt to taste
Oil 1 tbsp
Method of preparation:
Wash thoroughly, remove ends and chop okra into 2 inch long pieces.
Remove stems, wash and roughly chop green chiles.
Peel and roughly chop garlic.
Peel and finely chop onion.
Wash and finely chop tomato.
Grind coconut, coriander seeds, coriander powder, cumin seeds, cumin powder, cinnamon, garlic pods, green chiles and turmeric powder into smooth paste adding half a cup of water.
Cover the coconut paste in a cheesecloth and squeeze out the first coconut extract.
Grind the squeezed coconut mixture with another half a cup of water into smooth paste.
Use the same cheesecloth to squeeze out the second coconut extract.
Heat oil in a pan, add chopped onion, chopped okra and prepared first coconut extract.
Cook covered on medium – low flame until okra turns soft or coconut extract is almost evaporated.
Uncover, stir in tomato, second coconut extract and salt.
Simmer until the sauce thickens a bit and remove from heat.
Serve hot with steamed rice or roti.
Notes: Make sure okra is completely cooked before removing from heat.