Spicy okra with coconut (Masala bhindi sabji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 183) by Yamuna Devi

  • coconut
  • okra
  • Show all ingredients...

  • EYB Comments

    Can substitute sesame oil for ghee, paprika for ground cayenne pepper, and ground almonds for coconut.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick cream of split pea soup with sliced carrots (Gajar matar dal); Toovar dal with chopped spinach (Toovar palak dal); Griddle-baked whole wheat bread (Chapati); Cold minty yogurt soup (Podina dahi shorba); Pan-fried chenna cheese patties with poppy seeds (Chenna khas-khas tikka)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sesame oil for ghee, paprika for ground cayenne pepper, and ground almonds for coconut.

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