Okra in coconut milk

30 Minutes


4-6 People

Indulge in a wholesome dish of Okra in Coconut Milk, a flavorful blend of spices and fresh ingredients. This simple yet nutritious recipe brings together the goodness of okra, coconut milk, and aromatic spices to create a delightful culinary experience. Perfect for any meal of the day, whether paired with rice or flatbreads. Try it out and elevate your dining experience!


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Adjust Servings
Okra 20-25 pieces
2 Tbsp Coconut Oil
1 Tsp Mustard Seeds
5-6 Green Chilies
1 Clove Garlic
1 Tbsp Ginger
1/2 Tsp Turmeric Powder
1/4 Tsp Red Chili Powder
1/2 Tsp Coriander Powder
1 Tbsp Vinegar
A Handful of Curry Leaves
1/2 Tsp Fennel Powder
1/2 Thinly Sliced Red Onions
1 Cup Coconut Milk
Tomato Slices as Desired
Products used for this recipe
1 Pan
1 Stove
Nutritional Information
778 Calories
68g Total Fat
58g Saturated Fat
5g Protein
25g Carbohydrates
9g Fiber


Heat coconut oil in a pan, add mustard seeds, and let them splutter.
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Add green chilies, garlic, and ginger, sauté until fragrant.
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Add okra and sauté to reduce sliminess.
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Stir in turmeric, red chili powder, coriander powder, and vinegar.
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Add curry leaves, fennel powder, and sliced onions, sauté well.
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Pour in second press coconut milk and cook until okra is tender.
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Season with salt, add tomato slices, and pour in first extract coconut milk.
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Simmer until flavors meld and serve hot.
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