Okra in Coconut Sauce (Bhende Sukke)
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Cook time: 
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Serves: 2-3
Okra/Bhende cooked in spicy coconut sauce flavored with teppal and kokum
  • ¼ kg (approx 0.5 lb) okra/bhende
  • ½ cup fresh/frozen coconut
  • 5-6 teppal
  • 4-5 kokum pieces or ½ tea spn tamarind extract
  • 5-6 red chillies
  • Salt
  1. Make a very smooth paste of coconut, red chillies with minimum amount of water.
  2. In a mortar and pestle, take teppal with a table spoon of water and crush them slightly (do not make a paste, just bruise them so that the aroma comes out).
  3. Cut okra in long pieces.
  4. In a thick bottomed pan, take the coconut paste, okra, kokum (or tamarind), salt, teppal along with the water used to crush them.
  5. On a medium-low flame, let it cook till okra is completely done.
  6. Serve hot as a side dish.
Recipe by Aayis Recipes at https://www.aayisrecipes.com/side-dishes/okra-in-coconut-sauce-bhende-sukke/