Recipe – Bhindi in Coconut Milk Gravy / Okra with Coconut Milk

Aviary Photo_131562854641340006Prep Time: 10 minutes

Cook time: 15 minutes

Serves: 2


  • Okra / Ladyfinger/ Bhindi: 200 grams
  • Coconut Milk: 1/2 cup
  • Water: 1/4 cup
  • Salt: 1 teaspoon or to taste
  • Oil: 2 Teaspoon
  • Cumin seeds: 1/2 Teaspoon
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Ginger: ½ teaspoon, finely chopped
  • Green chili: ½ teaspoon, finely chopped
  • Turmeric powder: 1/2 teaspoon
  • Cumin powder: ½ teaspoon
  • Coriander Powder: ½ Teaspoon
  • Red chili powder: 1/4 teaspoon


  • Clean the bhindis first using a wet napkin and then a dry napkin. Trim the edges of each bhindi and cut each bhindi into 4 vertical pieces and then into 1-inch long pieces.
  • Heat oil in a pan, add cumin seeds. When it changes color, add onion and ginger. Saute for 2-3 minutes or till onions are light brown.
  • Add tomato and saute for 2 minutes.
  • Add bhindi pieces, green chili, salt and turmeric. Stir and cover for 4-5 minutes in medium heat. Bhindis should be almost (80%) cooked.
  • Add coriander powder, cumin powder and red chili powder and roast for another 2 minutes in medium heat.
  • Add coconut milk and water. Mix well. Stir continuously until gravy starts to boil. Once it starts to boil, lower the heat and cook for 3 minutes in low heat.
  • Turn off the heat and serve hot.

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