Okra sautéed with coconut

Name: Okra sautéed with coconut
Cuisine: Indian
Ingredients: 3 or 4 cloves of garlic, peeled; 500 g/1 lb 2 oz okra, stems removed; 500 g/1 lb 2 oz okra, stems removed; 2 cups grated fresh coconut; salt; 1 heaped teaspoon cumin seeds; 5 or 6 fresh green chillies; 2 teaspoons black mustard seeds; coconut oil; 2.5 cm/1 inch piece of root ginger, peeled and cut into thin strips; a handful of fresh curry leaves

Vendakai poriyal

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is a really refreshing way to enjoy okra (ladies’ fingers) - they will not be glutenous because they are cooked so quickly.

Ingredients

500 g/1 lb 2 oz okra, stems removed
coconut oil

Asia
India
Side dish
Vegan
Gluten-free

Method

Blend the masala ingredients to a paste. Cut the okra into small roundels.
In a pan, heat some coconut oil and fry the mustard seeds and curry leaves until they crackle, then add the ginger and quickly stir-fry.

Ingredients

Method

Photos