Bhindi nariyal sabzi recipe with step by step photos. A simple and tasty dry curry of okra with fresh coconut.
This bhindi nariyal sabzi is a very simple recipe made with minimal ingredients. fresh coconut brings a lot of flavor and taste to this dish. Basically the curry is another variation of the Goan style bhindi sabzi. this is how my mother makes the recipe at home.
You can have it with Indian flatbreads likes chapati, paratha or bhakri and even bread. It can also be served as a side vegetable dish with dal-rice or sambar-rice. I served it with jowar bhakri (sorghum flour flatbreads).
In this bhindi nariyal sabji recipe, I have used kokum as a souring agent. If you don’t have kokum then you can use lemon juice or dry mango powder instead. Measurements are given below in the recipe details.
Few more easy bhindi recipes
How to make bhindi nariyal sabzi
1. Rinse the bhindi (okra) 2 to 3 times under running water.
2. Spread the okra on a kitchen towel. Wipe them well with the kitchen towel.
3. Slice the okra into ¼ to ½ inch round slices.
4. Measure and keep all the ingredients ready.
5. In a kadai or pan, heat 1 to 1.5 tablespoons of oil. Add 1 medium size finely chopped onion.
6. Stir and mix well.
7. Saute the onions till transparent.
8. Add 1 chopped green chili.
9. Saute for a minute.
10. Next add ¼ teaspoon turmeric powder.
11. Stir and mix well.
12. Add 250 to 300 grams of chopped okra.
13. Also add 2 to 3 kokums. If you don’t have kokum, then you can either add ½ teaspoon dry mango powder (amchur powder) OR ½ teaspoon lemon juice.
14. Mix well.
15. Lastly add salt as required.
16. Stir well.
17. Place a lid with a rim on top of the pan. Pour water on the lid.
18. On a low flame, steam the okra till they are cooked.
19. In-between keep on checking and stirring the okra.
20. When the okra is cooked, add ¼ cup of freshly grated coconut.
21. Stir and cook for a minute.
22. Garnish with few chopped coriander leaves (cilantro leaves).
Serve bhindi nariyal sabzi with chapatis or with dal-rice or sambar-rice.
If you are looking for more Bhindi recipes then do check:
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Bhindi Nariyal Sabzi
- 250 to 300 grams bhindi - rinsed and chopped into ¼ or ½ inch round slices (okra or lady finger)
- 1 medium size onion, finely chopped
- 1 green chili, chopped
- ¼ cup grated fresh coconut
- ¼ teaspoon turmeric powder
- 2 to 3 kokum or ½ teaspoon dry mango powder (amchur powder) or ½ teaspoon lemon juice
- 1 or 1.5 tablespoon oil
- salt as required
- a few chopped coriander leaves for garnishing (cilantro leaves)
- Heat oil. Saute the onions first till transparent.
- Add the green chilies and saute for a minute.
- Add the turmeric powder and stir.
- Add the bhindi (okra) along with the kokum & salt. Stir well.
- Place a lid with a rim on top of the pan. Pour water on the lid.
- On a low flame, steam the okra till they are cooked.
- In-between keep on checking and stirring the okra.
- When the okra is cooked, add grated coconut.
- Stir and cook for a minute.
- Garnish with coriander leaves.
- Serve bhindi nariyal sabzi with chapatis or with dal-rice or sambar-rice.
- If you don't have kokum, then you can either add ½ teaspoon dry mango powder (amchur powder) or ½ teaspoon lemon juice.
Nutrition Info Approximate values
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