Sesame Coconut Okra Fry or Til Narkol Bhindi

Name: Sesame Coconut Okra Fry or Til Narkol Bhindi
Total time: 420 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gms bhindi; 1 tbsp til (sesame seeds); 2 tbsp coconut scraped; 3-4 tbsp mustard oil; 1/2 tsp kalonji, fennel and fenugreek seeds (phoron); As Per Taste salt; 1/2 tsp sugar; 1/4 tsp turmeric; 1/4 tsp red chilli powder; 1 red chilli for garnishing; 1 green chilli

Kumkum Chatterjee @cook_12055532

#JR
Bhindi ( Okra ) is a nutritious vegetable and can be cooked in various ways.Today's recipe is a traditional Bengali dry sabzi of bhindi cooked with sesame seed or til paste and coconut Sesame or Til enrich a recipe with its nutty flavour and imparts a rich ,creamy texture to any dish you put them in. This flavourful bhindi cooked with sesame and coconut pairs very well as a side dish with rice and dal in lunch.However it can also be served with roti.Choice is yours.So enjoy a delicious dry bhindi sabzi with the aroma of fried coconut and til.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

6-7 minutes

3 servings

200 gmsbhindi
1 tbsptil (sesame seeds)
2 tbspcoconut scraped
3-4 tbspmustard oil
1/2 tspkalonji, fennel and fenugreek seeds (phoron)
As Per Taste salt
1/2 tspsugar
1/4 tsp turmeric
1/4 tsp red chilli powder
1 red chilli for garnishing
1green chilli

Saved

Steps

6-7 minutes

1

Wash and dry the bhindi completely. Wipe with a kitchen towel. Then chop bhindi into 1 inch pieces after removing the head and tail.Scrape coconut and set aside.Make a smooth paste of sesame seeds and 1 green chilli with 1/4 th cup warm water.
2

Heat oil in a wok.Smear salt to bhindi and fry in batches till its no longer slimy.Drain excess oil in a seive.Remove excess oil. In 1 tbsp oil,sprinkle the phoron.When they splutter, add the sesame seed (til) paste and scraped coconut. Add turmeric, red chilli powder,salt and sugar to taste.Fry till a nice aroma comes from fried coconut.Add fried bhindi and mix well.
3

If needed sprinkle few drops water and continue tossing till underside tends to stick and the masala is light brown.Toss again.Sprinkle a teaspoon of mustard oil which was set aside after frying bhindi.Give it a good mix and remove from flame. Serve hot as a side dish with rice and dal in lunch. It also pairs well with roti.Choice is yours and enjoy a delicious dry bhindi sabzi with the aroma of fried coconut and til.