Okra With Coconut Recipe


MethodMain Ingredient


 Okra1 Pound, washed and well dried (450 Gram)
 Light sesame oil/Vegetable oil30 Milliliter (2 Tablespoon)
 White mustard seeds1⁄2 Teaspoon (Leveled) (2.5 Milliliter)
 Onions2 Medium, skinned and thickly sliced
 Paprika1 Teaspoon (Leveled) (5 Milliliter)
 Ground coriander1⁄2 Teaspoon (Leveled) (2.5 Milliliter)
 Cayenne pepper1⁄4 Teaspoon (Leveled) (1.25 Milliliter)
 Coconut2 Ounce (Fresh Grated / Desiccated, 50 Gram)
 Finely chopped fresh coriander15 Milliliter (1 Tablespoon)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 798 Calories from Fat 443

% Daily Value*

Total Fat 51 g78.7%

Saturated Fat 21.5 g107.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 469.2 mg19.6%

Total Carbohydrates 83 g27.7%

Dietary Fiber 29.3 g117%

Sugars 27.1 g

Protein 17 g33.9%

Vitamin A 92.3% Vitamin C 225.3%

Calcium 50.5% Iron 40.6%

*Based on a 2000 Calorie diet


1. Cut off the stalk ends from the okra and wash and dry it thoroughly.
2. Put the oil into a shallow casserole dish and microwave on HIGH for 2 minutes until hot, then sprinkle in the sesame seeds and stir in the onions. Cover with a lid or with cling film, pulling back one corner to vent.
3. Microwave the onions on HIGH for 5-7 minutes until they are softened, then stir in the okra and the remaining ingredients.
4. Cover the dish with a lid or three-quarters cover with cling film. Microwave on HIGH for 6-8 minutes until the okra is tender but still retains its shape, stirring two or three times during the cooking time. Season with salt and pepper. Serve hot.