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Bhindi Coconut Masala Recipe – A Delicious Indian Okra Sabzi with Fresh Coconut

If you are looking for a different way to cook everyday bhindi, this coconut masala version is worth trying. The fresh coconut gives it a lovely texture, the spices add plenty of flavour, and the open-pan cooking helps the okra retain its shape.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 people
Course: Easy Dinner Recipes, Easy Lunch Recipes, Easy Tiffin Recipes, Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 500 grams Bhindi (Okra), cut into pieces
  • 50 grams Fresh Coconut, scrapped
  • 1 Onion, finely chopped
  • 2 teaspoons Red Chilli Powder
  • 1 teaspoon Mustard Seeds
  • 1/4th teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Turmeric Powder
  • 2 teaspoon Goda Masala or Garam Masala
  • 1 teaspoon Sugar (Optional)
  • Salt to taste
  • 2 tablespoons Oil

Method
 

Prepare the coconut paste
  1. Add the shredded coconut and red chilli powder to a blender. Grind without adding any water until you get a fine, thick paste. Keep it aside.
Prepare the bhindi
  1. Wash the bhindi thoroughly and dry it completely using a clean kitchen towel. Trim both ends of each bhindi and make a shallow slit lengthwise along one side.
  2. Cut into pieces approximately 2 cm long. Avoid cutting the bhindi too finely.
  3. Heat oil in a pan over medium heat. Add the mustard seeds and allow them to crackle. Add the hing and turmeric powder, followed by the finely chopped onion.
  4. Cook the onions for 2–3 minutes. Add the chopped bhindi and mix well. Saute over medium heat for approximately 10 minutes, keeping the pan uncovered.
  5. Do not cover with a lid, as this helps the excess moisture evaporate and prevents the bhindi from becoming slimy.
  6. After the bhindi has cooked for about 10 minutes, add the prepared coconut paste and mix well.
  7. Add the goda masala or garam masala, sugar if using, and salt to taste. Mix everything thoroughly so the masala coats the bhindi evenly.
  8. Continue cooking until the bhindi is tender and the coconut masala is well combined with the spices. Taste and adjust the seasoning if needed.
  9. Bhindi Coconut Masala is ready to serve!

Notes

Serving suggestion: Serve hot with dal rice, roti, phulka, chapati or any Indian flatbread of your choice.
Tip: Adding sugar is optional, but it helps balance the heat from the red chilli powder and enhances the flavour of the coconut masala. For a slightly tangy taste, you can also add 1 tbsp amchur (dry mango) powder.