Okra sautéed with coconut

Vendakai poriyal

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

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.


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


  1. Blend the masala ingredients to a paste. Cut the okra into small roundels.

  2. 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.