You are here:

Coconut okra

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

Coconut okra

Method

watch video

1. Combine the coconut, coriander leaves, chilli powder, ground cumin, ground coriander and salt. Moisten with about 2 tsp of the sunflower oil and knead the mixture together by hand.

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.

Comments add a comment

Be the first to add a comment...

Serves: 4-6 as a side dish

Prep: 10 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