My daily menu has 1 Sabji at least either in breakfast, lunch or for dinner. Any vegetable cooked and seasoned with spices looking dry, we call it sabji. Some vegetables can by just oil fried and steam cooked, where as some require boiling. After the seasoning part, it is one’s choice of adding coconut. For few years back, there was the rounds of rumor that coconut is bad for health. Now it is circulating that coconut and also the Coconut Oil is having healthy fat content. What my personal opinion is that anything is excess is poison to our body. Eating in limits will always benefit our body. We use minimum one medium size coconut per day for six people in our family in different recipes. Since I cook sambar using ground coconut masala paste, I avoid adding coconut to sabji. It will become excessive if added in all the items daily. But this Okra Sabji or Bhindi Sabji using Coconut gives little different taste. Hence when I make this Sabji, I prepare Rasam as the second item.
.We Manglorians call this Okra Sabji with coconut as “Kai Sasime Palya”. Do not confuse Sasime with Sasive; as Sasime means grinding coconut with red chilli. In most parts of Coastal Karnataka people use Coconut for all the Sabjis they make. Even for seasoning Coconut Oil is used. To say about this Sabji, always use non-stick pan to avoid stickiness of the Okra. Okra can easily stick to the bottom of the kadai if you use steel or aluminium ones. Chop the Okra very thin, as it has to cook only in Oil and takes very less time. This Sabji goes very well with plain hot Rice and also with Chapati. I love to eat it with Chapati. If you are having it with hot rice, add little Coconut Oil over it and mix this Sabji. This way you get different good taste.
Okra Sabji or Bhindi Sabji using Coconut Ingredients:
- Okra or Ladies Finger or Bhindi – 1/4 kg
- Turmeric Powder – 1/2 tsp
- Thick Tamarind Pulp – 1/2 tsp (Optional)
- Salt
Grinding Ingredients:
- Grated Coconut – 1/4 Cup
- Red Chillies – 2
- Jeera / Cumin Seeds – 1/2 tsp
Seasoning Ingredients:
- Oil – 3 tsp
- Mustard Seeds – 1/2 tsp
- Urad Dal / White Lentils – 1/2 tsp
- Curry Leaves
Preparation Time: 30 minutes
Serves : 3
How to Make Okra Sabji or Bhindi Sabji using Coconut:
1. Soak the Okra in water for few minutes to get rid of the dust on it. Wash thoroughly with running water. Wipe each and every Okra using clean cloth to remove the water on it. This method helps you to cut the Okra easily and the stickiness will be avoided to some extent.
2. Cut both the corners of each Okra and slice it as thin as possible like in the image. This will aid to quick roasting of the Okra.
3. Heat Oil in a non-stick pan. Add Mustard Seeds and allow it to splutter. Then add Urad Dal, sauté till it changes to golden colour. Next add Curry Leaves and saute for a minute. Then add thinly sliced Okra pieces and mix well with the seasonings. Now add Turmeric Powder and mix well. Reduce the flame to low. It should cook on low flame. Do not close the lid. Keep frying in between so that all the Okra pieces roast evenly thereby reducing stickiness.
4. Meanwhile, when it is cooking, grind the ingredients. Take a small mixer jar; add grated Coconut, Red Chillies and Jeera. Grind to soft powder. Do not add the water to it. So always take small jar to grind it.
5. Now, to the frying item add the thick Tamarind pulp and mix once. You can avoid the Tamarind Pulp if you feel the sabji gets sticky. Without tamarind also it tastes good.
6. Next add the ground powder to the pan and mix well. Finally add Salt to the Okra Sabji and mix well properly. Fry for 2 minutes to get everything mixed well.
Now the Okra Sabji or Bhindi Sabji using Coconut is ready to serve.
Tips:
1. Water content makes Okra sticky while cooking. So never add water. Fry only in oil.
2. Selecting tender Okra or Bhindi is the best option.
