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    Spicy Okra with Coconut MASALA BHINDI SABJI

    This is an easy and delicious okra dish, pan-fried with whole spices and grated coconut. As the okra browns lightly, the seasoned coconut forms a flavorful crust. If you do not have fresh or frozen grated coconut on hand, 0.5 cup (1.76 oz / 50 g) of ground almonds makes an equally delicious substitute.

    Important Note: Okra releases a glutinous sap when cut and sweats when salted. It is essential to dry the okra thoroughly after washing and to add salt only after cooking is complete.

    This South Indian dish can be served with practically anything. For a simple meal, try it with Quick Cream of Split Pea Soup and plain rice, or with Cold Minty Yogurt Soup and Griddle-Baked Whole Wheat Bread.

    • Preparation time (after assembling ingredients): 15 minutes

    • Cooking time: 20–25 minutes

    • Serves: 4

    Ingredients

    • 1 pound (16 oz / 455 g) okra, preferably small (3–4 inches / 7.5–10 cm long)

    • 4 tbsp (60 ml) ghee or sesame oil

    • 1 tsp (5 ml) black mustard seeds

    • 1 tsp (5 ml) slightly crushed cumin seeds

    • 0.25 tsp (1 ml) yellow asafetida powder (hing)*

    • 0.5 tsp (2 ml) turmeric

    • 0.25 tsp (1 ml) cayenne pepper or paprika

    • 0.33 cup (1.23 oz / 35 g) grated fresh coconut, OR 0.33 cup (1.94 oz / 55 g) frozen coconut (defrosted), OR 0.5 cup (1.76 oz / 50 g) ground almonds

    • 1 tsp (5 ml) salt

    *Note on Asafetida: The 0.25 tsp amount applies only to the yellow Cobra brand. If using any other asafetida, reduce the amount by three-fourths.

    Instructions

    1. Wash the okra and dry it thoroughly on paper towels. (If it is a warm day, you can air-dry it in the sun.) Trim off the tips and stems. Slice the okra into rounds 0.25 inch (6 mm) thick.

    2. Heat the ghee or oil in a 10–12 inch (25–30 cm) nonstick frying pan over moderately high heat.

    3. When the ghee/oil is hot but not smoking, add the black mustard seeds and cumin seeds. Fry until the mustard seeds turn gray, sputter, and pop.

    4. Immediately drop in the asafetida and follow with the sliced okra. Spread the okra into a single layer and reduce the heat to moderate.

    5. Stir in the turmeric, cayenne or paprika, and your choice of coconut or ground almonds.

    6. Cook for about 20 minutes, stirring occasionally to brown the okra evenly. If the okra seems to dry out too much, you can add small sprinkles of water.

    7. When the okra is golden brown and crusty, remove the pan from the heat. Add the 1 tsp of salt, stir to combine, and cover the pan for 1 minute before serving.