Bhindi in coconut milk
This Bhindi in Coconut Milk (Okra Caldine) is a sophisticated take on a humble vegetable. The recipe features tender okra sautéed until crisp, then gently simmered in a luscious, ivory-colored coconut milk base. Unlike traditional spicy stir-fries, this version emphasizes a delicate balance of mild spices, ginger, and green chilies, allowing the creamy sweetness of the coconut to shine. A final touch of lemon juice or tamarind adds a bright acidity that cuts through the richness, creating a silky, restaurant-style curry that pairs beautifully with steamed Basmati rice or soft appams.
Equipment
- 1 chopping board
- 1 knife
- 1 colander to wash vegetables
- 1 Kadai or wok
- 1 large spoon
Ingredients
- 500 gms tender baby bhindi or okra
- 400 ml coconut milk
- 1 onion finely chopped lengthwise
- 1 tomato sliced in circles or lengthwise
- 2-3 split green chillies
- 1 tsp ginger garlic paste
- 2 tbsp finely chopped coriander
- 1/2 lemon's juice
Masalas
- 1 tsp kashmiri lal mirch
- 1/4 tsp haldi or turmeric powder
- 1 tsp coriander or dhania powder
- salt to taste
For the tempering
- 1 tbsp oil
- 1/2 tsp rai or mustard seeds
- 1/4 tsp hing or asafoetida
- 5-6 kadi patta or curry leaves
Instructions
- Wash the baby bhindi and towel dry them. Chop off the heads and the tails.
- Now add the masalas to a bowl – kashmiri lal mirch, haldi, coriander powder and salt and mix well. Add the bhindi into the bowl and gently toss them until all are well covered with the masalas. Keep aside.
- Now in a kadai or wok, add 1 tbsp oil. When it becomes hot add in the mustard seeds. Once they crackle, add in the hing, kadi patta and split green chillies and saute 5-6 seconds.
- Now add in the chopped onions and saute till translucent.
- Add in ginger garlic paste and saute 10 seconds till the raw smell goes away.
- Now add in the bhindi and gently saute for 3-4 mins until they are seared.
- Now add in the coconut milk and also add in the chopped tomatoes. Adjust salt if required.
- Simmer everything together on low heat for 2-3 mins.
- Now switch off the flame and squeeze the juice of half a lemon and mix well. Do not contimue cooking after adding the lemon juice as it may cause the coconut milk to curdle.
- Finally garnish with chopped coriander and serve hot with warm rotis or steamed rice.