Name: Bhindi with Coconut (Kerala-style)
Yield: 4 servings
Ingredients: Okra (bhindi) — 1-cm rounds (350 g); Coconut oil — 1 tbsp (15 g); Mustard seeds — ½ tsp (2 g); Curry leaves — 8 leaves (1 g); Ginger, fresh — 1 tsp grated (5 g); Turmeric powder — ¼ tsp (1 g); Coriander seed / powder — 1 tsp (2 g); Coconut, fresh grated — 3 tbsp grated (30 g); Rock salt (sendha namak) — ½ tsp (3 g); Lemon juice — 1 tsp (5 ml)

Serves: 4
Portion: 1 katori (≈100 g)
Time: Cook 25 min
Texture: Soft
Season: Spring–summerJune
Dosha: Vata
Pitta
Kapha
Lubricating; good for Vata dryness

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Okra (bhindi)	1-cm rounds	350 g	1750 g
Coconut oil	1 tbsp	15 g	75 g
Mustard seeds	½ tsp	2 g	10 g
Curry leaves	8 leaves	1 g	5 g
Ginger, fresh	1 tsp grated	5 g	25 g
Turmeric powder	¼ tsp	1 g	5 g
Coriander seed / powder	1 tsp	2 g	10 g
Coconut, fresh grated	3 tbsp grated	30 g	150 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Lemon juice	1 tsp	5 ml	25 ml

Method

How to cook it

Step 1: Wash bhindi and dry completely before cutting.
Step 2: Heat oil; add mustard, curry leaves, ginger.
Step 3: Add bhindi and turmeric; spread out and cook open on low-medium 12 minutes, stirring gently.
Step 4: Cover for the last 3 minutes to soften.
Step 5: Add coconut and coriander powder; cook 2 minutes; salt at the end; finish with lemon.