Bhinda Copra nu shaak (Stir-fried Okra with Coconut)

Ingredients

• 1 tbsp oil
• 1 tsp cumin seeds
• 1 12 oz bag of cut frozen okra (or 12 oz of fresh okra, cleaned and cut into 1/2 inch slices)
• 1 heaping tbsp dried desiccated coconut (or freshly grated coconut)
• 1 tbsp lemon juice
• 1/2 tsp turmeric
• 1/2 tsp red chili powder (or to taste)
• 1/2 tsp salt (or to taste)
• handful of chopped cilantro for garnish (optional)

Instructions

1. In a small bowl, mix the dried coconut, 1 tbsp of water, and 1 tbsp of lemon juice. Set aside. This helps to re-hydrate the coconut. Skip the water if you’re using freshly grated coconut.

2. Heat the oil in a 12-inch skillet. When the oil begins to shimmer, test it by tossing in one cumin seed at a time until the oil sizzles. Add in the rest of the cumin seeds.

3. Toss in the frozen okra, add salt. Stir.
4. Cook on medium high heat stirring every 5 minutes or so for about 20 to 25 minutes until the okra has shrunk and is nicely browned.
5. When the okra is browned, add the turmeric and chili powder. Stir. Turn off heat.
6. Add in the coconut mixture and cilantro.

Nutrition

• Calories: 105
• Carbohydrates: 9
• Protein: 2
• Fat: 8
• Saturated Fat: 4
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 2
• Trans Fat: 0.01
• Sodium: 304
• Potassium: 340
• Fiber: 4
• Sugar: 2
• Vitamin A: 740
• Vitamin C: 23
• Calcium: 83
• Iron: 1