Okra with kokum (Sola bhende)

sola-bhende
Okra (bhende) is one of the most loved vegetables at my home. Every time I see fresh okra at our Indian store, I buy it. I have tried many different recipes in last few days, which are very simple and delicious.

This recipe was sent to me by my friend Aruna. She said this is her mother’s recipe with some of her own twists. In Konkani, we call kokum as sol. So we called this dish sola bhende. Very simple and tasty.

Ingredients:
2 cups chopped okra(bhindi/bhende)
2-3 pieces kokum
1 tea spn chilli powder
1/2 tea spn jaggery or brown sugar
A pinch turmeric
1/2 tea spn coriander powder
1/2 tea spn cumin powder
1/2 tea spn garam masala
Oil
Salt

Method:
In a thick bottomed pan, take oil and add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, kokum, brown sugar (or jaggery), salt. Heat it on medium heat and add okra. The spices are added to oil before heating it to stop them from burning. Add the okra, cover and cook on low flame. Serve hot.

Serves : 2-3
Preparation time : 20mins

15 Comments for “Okra with kokum (Sola bhende)”

rashmi

says:

hi shilpa, im a regular visitor to ur site, and commend the effort taken for every post…

i have a question regd bhindi: how do i prevent it from turning sticky? :(( this is a dilemma i face every time i prepare it.i tried open pan cooking as was suggested by a friend but that didnt help..any tip’s appreciated!!!

Shilpa: Fry it well in oil, turmeric and salt and the stickiness goes away. You need not add too much oil, fry on a medium flame without closing the lid for first 5-6 min and then you can close the lid if you want. This always works for me.

Kavita Bankapur

says:

I love the idea of adding kokum to Okra. Where do I find Kokum, and also in what form is it available?.

shilpa: Indian store. Available in dried form.

Shital

says:

Hi Rashmi,Shilpa
Firstly, answering Rashmi’s query on how to avoid okra from getting sticky. (1) Dry okra completely before cooking (no moisture or water). I normally wash and dry them night before cooking (2) Open pan cooking if (1) is followed properly should help, but it takes a long time to cook okra. (3) Do not mix the okra with a spoon while cooking. I hold the pan and mix it by shaking the pan. (4) The best and easy way is to put a drop or two of lemon in okra when you cook.(5) Put salt after th eokra is cooked

Hope this helps…
Rashmi, I refer to your website often to refer for some receipes and I love your presentation and tips. Okra is my best vege since childhood. I cook it simple way, cook it in fenugreek seed vaghar and add salt, turmeric,red chilli pwd to the cooked okra.

Shilpa: Thats strange, because I don’t dry okra and I also use spoon to mix. I never had any problem with okra getting gooey. I make so many different dishes with them and they cook within 10mins always 🙂

kusuma hegde

says:

hi
i am kusuma from karnataka. today i saw your website, i love your site.(speacely kokum recipe) we use kokum as kokum juice. othrevise we don’t no verity recipes in kokum i want try more recipes in kokum.if you know the kokum resipe , i want to try it.
kusuma

shivani kamat

says:

Sol kadhi with coconut milk is heaven. But since being diagnosed with Fatty liver, coconut milk is out and have been advised to include Kokum as liver cleanser. Going to try out this recipe

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