Tomatoes and Okra in a Spicy Coconut Gravy


  • 1 lb Okra
  • oil
  • 1/2 tsp mustard seeds
  • 2 dried red chilies
  • 2 tbsp sliced shallots
  • a few curry leaves
  • 2 large tomatoes quartered
  • 1 green chili slit
  • salt to taste
  • To Grind
  • 3/4 cup grated coconut (Fresh or frozen)
  • 1/4 tsp chili powder
  • 1 tbsp thinly sliced shallots
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin seeds
  • 1 garlic clove

Method(How to Cook)

Grind all the ingredients under the to grind section into a smooth paste. Don’t add water unless necessary.

Slice the okra lengthwise into four. Heat 1tbsp oil in a large pan and saute the okra slices till the sliminess is gone and the okra starts to brown a little bit. Remove and keep aside.

Add a tsp more oil into the same pan. When the oil is hot, add the mustard seeds. When these start to splutter, add the red chilies, sliced shallots and curry leaves and saute till shallots are brown. Add the ground paste and saute for a minute or so . Add 1/2 cup of water and salt to taste and bring to a simmer on medium heat.

Add the tomatoes, cover and simmer for five minutes. Add the sautéed okra pieces and mix well. Cook uncovered for two more minutes and remove from the heat.

Serve warm with plain rice and a side of something spicy.

Here are some options for a side dish to make this a complete meal

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