VEGAN BHINDI COCONUT FRY (Okra Stir Fry)

VEGAN BHINDI COCONUT FRY - a super easy 2-ingredient stir fry with just bhindis/okra/lady’s finger and coconut chutney! Pair it with some rice and dal or roti and you have got a quick and comforting Indian meal!

Back with another simple yet delicious and quick/jhatpat curry or stir fry with just 2 ingredients; well almost, as basic pantry ingredients like oil, mustard seeds, salt etc. are a must anyway! All you need to make this super simple and super healthy Bhindi or okra fry is fresh, fresh okras and coconut chutney; yes coconut chutney; the ones you enjoy with any south Indian dosa or idli!

Every morning is delicious and healthy with either dosas, idlis, upma or sometimes just toast. But when there is Indian, especially south Indian food for breakfast, coconut chutney is always a must (well, if there are fresh coconuts at home in India). Elsewhere, we do get frozen grated coconut in grocery stores; a boon for home cooks, so making coconut chutney is a breeze!

Frozen coconut is handy but nowhere near freshly grated coconut don’t you think?

HOW TO MAKE BHINDI COCONUT FRY:

Now, back to my dish! I had some coconut chutney flavored with hing (recipe here) for breakfast with green mung bean dosas/savory crepes and some chutney was leftover. Instead of hing, you can use whole coriander seeds while blending for a coriander flavored coconut chutney!

Coconut chutney tastes best freshly made and I had to use up the leftover chutney! So just with some fresh okra/bhindi, I ended up making this delicious and gorgeous Vegan Bhindi Coconut Fry! See, I told ya only 2 ingredients!

Just stir fry cut okra in a tempering of mustard and curry leaves and then stir in coconut chutney and more salt if needed; cook on medium heat, stirring often until the okra is cooked and dry. That is it!

I hate leftovers and keep racking my brain to use them as soon as possible. Using coconut chutney in many of my coconut based Konkani curries is a routine for me! I do it almost all the time using leftover coconut chutney in Konkani style coconut curries like Corn on the Cob Ghashi and Tendle and Bibbe Ambat!

Fun isn’t it when everything is put to good use? And good for our earth too with no wastage!

SERVING SUGGESTONS:

This simple and delicious 2-ingredient Okra Coconut Fry goes well as a side dish with rice and dal or even with some soft Indian flat breads like rotis, parathas etc. Fill in between two bread slices, grill and enjoy a different kind of sandwich!

Do make this quick curry using leftover chutney or make some fresh coconut chutney just to enjoy this delicious curry!

Here are some more dishes using leftovers you may like:

Happy Cooking Foodies!

Now, without much adieu, let’s make this okra fry shall we?

Yum

VEGAN BHINDI COCONUT FRY (Okra Stir Fry)

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 2

A super easy "2-ingredient" stir fry with just bhindis/okra/lady’s finger and coconut chutney! Pair it with some rice and dal or roti and you have got a quick and comforting Indian meal!

Ingredients

2 tbsp coconut oil (or any cooking oil)
1 tsp mustard seeds
Handful of curry leaves
2 cups chopped okra/bhindi/lady’s finger
1/3 to ½ cup coconut chutney
Salt to taste (if needed)

Instructions

Heat some oil in a kadai or saucepan and once the oil is hot, add mustard seeds.
As soon as the seeds are almost done spluttering and crackling, sprinkle curry leaves and sauté for a few seconds.
Immediately, stir in chopped okra and stir fry on medium high heat until all the moisture is gone and the okra is slightly charred (about 5 minutes).
Add the leftover coconut chutney (as much as needed); give it a good mix and add salt if needed.
Cook uncovered on medium heat until the flavors of the chutney are well incorporated and the curry is almost dry (about another 4 to 6 minutes).
Remove from heat and serve hot with rice, rotis, parathas or even as a side dish with rice and dal!
Simple and easy isn’t it?
Enjoy foodies and Happy Cooking!

Notes

Adjust the amount of coconut chutney needed to either make a dry curry or if you add more, it becomes like a gravy; your choice.

The same curry can be made with any green veggie like green beans, long beans, green peas etc. or even some potatoes!

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