Okra in coconut milk (Kerala Style Bhindi)

Okra in coconut milk (Kerala Style Bhindi).

You can cook Okra in coconut milk (Kerala Style Bhindi) using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Okra in coconut milk (Kerala Style Bhindi)

1. Prepare 20 pieces of fresh tender Okra (Lady fingers) slit lengthwise.
2. You need 1 Teaspoon of Coriander powder.
3. It's 1 Teaspoon of Turmeric powder.
4. It's 1 Teaspoon of Red Chilli powder.
5. You need 1 Teaspoon of fresh Fennel powder.
6. You need 1/2 Teaspoon of Salt.
7. It's 1 Tablespoon of melted Coconut Oil.
8. Prepare 1 Teaspoon of Fennel seeds.
9. It's 1 Teaspoon of Mustaed seeds.
10. You need 1 of Medium Size Onion sliced thin into pieces.
11. Prepare 1/2 Teaspoon of Grated Ginger.
12. Prepare 2 of Green Chillies fresh.slit lengthwise.
13. It's 1 1/2 Cup of Coconut milk.
14. It's 4-5 of fresh Curry leaves.
15. Prepare 2 Tablespoons of Water.
16. You need 1 of Tomato cut into small pieces.

Okra in coconut milk (Kerala Style Bhindi) step by step

1. Slit the okras lengthwise, dry with a paper towel to remove excess moisture. In a separate plate or bowl, add the red chilli, turmeric, coriander, fennel powders and salt. Mix the okra pieces in it gently to uniformly coat them with the spices. Keep it aside to marinate..
2. Take a wok and heat the coconut oil in it. When hot, turn flame to sim and add the mustard seeds, as they start spluttering, add the fennel seeds. Wait for about ½ a minute then add the sliced onions, grated ginger, slit green chillies and curry leaves. Saute on medium flame for about 3 minutes..
3. Add the marinated okra pieces and continue gently sautéing on medium flame for another 3 minutes taking full care that not to mush up the okra pieces. Then turn heat to sim and cover and cook for another 3 minutes until the okra pieces are well cooked..
4. Now add the coconut milk and the tomato pieces, cook for some time and again cover to cook it for about 4 minutes until the tomato pieces are soft and well cooked. Turn gas off..
5. Serve hot with Rotis or Parathas..

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