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5
from 1 vote
Bhindi Nariyal Sabzi
This is is a simple and easy to prepare okra recipe with coconut
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
Goan, Indian
Servings:
2
to 3
Calories:
171
kcal
Author:
Dassana Amit
Ingredients
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)
Instructions
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.
Notes
If you don't have kokum, then you can either add ½ teaspoon dry mango powder (amchur powder) or ½ teaspoon lemon juice.
Nutrition
Calories:
171
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Sodium:
88
mg
|
Potassium:
489
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
895
IU
|
Vitamin C:
35.6
mg
|
Calcium:
115
mg
|
Iron:
1.2
mg