This is a simple and tasty Goan-style dry preparation of okra with fresh coconut. Not many ingredients in this Bhendi chi Bhaji recipe, still it packs a punch when it comes to flavors and textures.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: Goan, Indian

Ingredients

  • 250 to 300 grams bhindi (- rinsed and chopped into ¼ or ½ inch round slices (okra or lady finger))
  • ⅓ cup onion (- finely chopped)
  • 1 green chili (- chopped)
  • ¼ cup coconut (- grated and fresh)
  • ¼ teaspoon turmeric powder
  • 1 to 2 kokum
  • 1.5 to 2 tablespoons oil
  • salt (as required)
  • 1 to 2 tablespoons coriander leaves (- for garnish (cilantro))

Method

  1. Heat oil in a kadai (wok) or pan. Add onions and sauté them until they soften and turn translucent.
  2. Add the green chilies and saute for a minute.
  3. Add the turmeric powder and stir to combine.
  4. Add the bhindi (okra) along with the kokum and salt. Stir and mix well.
  5. Place a lid with a rim on top of the pan. Pour water on the lid.
  6. On a low heat, steam the okra until they are tender and cooked well.
  7. In-between keep on checking and stirring the okra.
  8. When the okra are tender and softened, add grated coconut.
  9. Stir and cook for a minute.
  10. Garnish with coriander leaves.
  11. Serve Bhendi chi Bhaji with chapati or with dal-rice or sambar-rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.