
Gary Rhodes
from
Rhodes Across India
A traditional Gujarati dish from Anjani Desai of okra spiced up with a fresh coconut stuffing Watch the video recipe
A traditional Gujarati dish from Anjani Desai of okra spiced up with a fresh coconut stuffing Watch the video recipe
Coconut okra
Method
2 Cut the tops off the okra and make an incision along its length to make a pocket. Fill each pocket with a spoonful of the coconut mixture.
3. Heat the remaining oil in a wok or large frying pan set over a low heat and add the asafetida. Tip in the okra and any remaining filling. Stir and fry for a minute or two, until just tender. Serve with chappatis or flatbreads.
Prep:
10 min
Cook: 5 min
Cook: 5 min
Ingredients
3 tbsp fresh coconuts, grated (available from Indian shops)1 tbsp chopped coriander leaves
½ tsp Chilli powder
large pinch ground cumin
large pinch ground coriander
¼ tsp Salt
2 tbsp sunflower oil
500g okra
pinch asafetida
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