Authentic Okra Recipe- Kokum & Coconut Bhindi Fry

Last Updated on 4 months by Neha Deshmukh

Authentic Okra Recipe – Kokum & Coconut Bhindi Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant, flavourful Kokum & Coconut Bhindi Fry. This isn’t just any okra recipe; it’s the one my grandmother used to make, and it always reminds me of sunny afternoons and the comforting aromas of a home-cooked meal. It’s a little tangy, a little sweet, and utterly delicious. Trust me, even if you think you don’t like okra, you might just change your mind with this one!

Why You’ll Love This Recipe

This Bhindi Fry is a fantastic side dish that comes together quickly. It’s packed with flavour thanks to the kokum and coconut, and it’s a wonderful way to enjoy okra without the sliminess that sometimes puts people off. Plus, it’s a relatively healthy dish, perfect for a weeknight dinner. You’ll love how easy it is to make and how much flavour it delivers!

Ingredients

Here’s what you’ll need to make this Kokum & Coconut Bhindi Fry:

• 250-300 grams bhindi (okra)
• ?? cup onion, chopped (about 1 medium)
• 1 green chili, slit lengthwise
• ?? cup coconut, freshly grated (about ¾ cup)
• ?? teaspoon turmeric powder (about ½ tsp)
• 1-2 kokum, or substitute (see ingredient notes below)
• 1.5-2 tablespoons oil
• Salt to taste
• 1-2 tablespoons coriander leaves, chopped, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Kokum: This is the star of the show! Kokum adds a lovely tanginess that balances the richness of the coconut. If you can’t find kokum, don’t worry! You can substitute with 1-2 tablespoons of lemon juice or 1 teaspoon of amchur (dry mango powder). I personally prefer kokum for its unique flavour, but lemon juice works in a pinch.
• Okra Variety: While you can use any type of okra, I find that the smaller, thinner varieties (like baby okra) work best. They tend to be less slimy. Lady’s Finger okra is also a good choice.
• Fresh vs. Dried Coconut: Freshly grated coconut is always best for flavour and texture. However, if you can’t get your hands on fresh, unsweetened desiccated coconut will do. Just be mindful that the flavour won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse and dry the okra thoroughly. Then, slice it into ½-¾ inch rounds. This is important for even cooking.
2. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent – about 3-5 minutes.
3. Now, add the slit green chili and turmeric powder. Stir for about 30 seconds until fragrant. Be careful not to burn the turmeric!
4. Time for the okra! Add the okra slices, kokum (or your chosen substitute), and salt to the pan. Give everything a good mix.
5. Here’s the trick to tender okra: cover the pan with a lid, add a splash of water (about 2 tablespoons), and steam-cook on low heat. This prevents it from drying out and becoming tough.
6. Stir occasionally, and cook for about 12-15 minutes, or until the okra turns tender. You’ll know it’s ready when it’s slightly softened but still holds its shape.
7. Finally, fold in the fresh grated coconut and cook for just one minute. This warms the coconut through and releases its flavour.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the okra! Overcooked okra gets mushy. You want it to be tender-crisp.
• Dry okra is key. Seriously, make sure the okra is completely dry before you slice it. This helps minimize sliminess.
• Low and slow is the way to go. Cooking on low heat with the lid on ensures the okra steams and becomes tender without getting burnt.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your kokum source to ensure it hasn’t been processed with any animal products.
• Spice Level Adjustment: If you like things spicy, add another green chili or a pinch of red chili powder. My friend, Priya, loves to add a dash of cayenne pepper for an extra kick!
• Regional Variations: In Gujarat, they often add a pinch of sugar to balance the tanginess. In Maharashtra, you might find peanuts added for a crunchy texture. Feel free to experiment!

Serving Suggestions

This Kokum & Coconut Bhindi Fry is incredibly versatile. It’s fantastic served with:

• Dal and rice – a classic Indian combination!
• Roti or chapati – perfect for scooping up all the deliciousness.
• As a side dish with any Indian main course.
• Even as part of a larger thali (Indian platter).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The texture might change slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of okra is best for this recipe? Smaller, thinner varieties like baby okra or Lady’s Finger are ideal, as they tend to be less slimy.
• Can I use lemon juice instead of kokum? Absolutely! Use 1-2 tablespoons of lemon juice as a substitute.
• How do I prevent the okra from becoming slimy? Ensure the okra is completely dry before slicing, cook it on low heat with a lid, and don’t overcook it.
• Can this bhindi fry be made ahead of time? It’s best enjoyed fresh, but leftovers will keep for a couple of days in the fridge.
• What are the health benefits of kokum? Kokum is known for its digestive properties and is a good source of antioxidants.

I hope you enjoy this recipe as much as my family does! Let me know in the comments if you try it, and don’t hesitate to ask if you have any questions. Happy cooking!