Coconut okra
By: Gary Rhodes From: Rhodes Across India
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Ingredients
- 3 tbsp fresh Coconut
- 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 Asafoetida
Method
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.
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Latest Comment
Oh dear, make sure that your Okra is as fresh as you can get it in the UK. Think that the first time I prepared this my Okra were not very fresh and had a very bitter taste. This has been lovely little dish to prepare for friends and family.
I THOUROUGHLY ENJOYED the whole series...
I shall try this recipe and remember both the mentor and the chef..
well-done Gary and thank you uktvfood