Bhendan Tel Piaow (Okra in a Coconut Oil and Onion Saute)

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

500g fresh okra
½ medium onion, sliced
½ medium tomato, diced
1 - 2 green chillies, slit (to taste)
1 cup water + a little extra if required
Salt to taste


2 tablespoons coconut oil (for this recipe I used the Tropical Traditions' Gold Label Virgin Coconut Oil)
1 teaspoon mustard seeds
1 garlic clove, bruised
1 sprig curry leaves (8 - 10 leaves)


Wash and dry the okra. Slice teh tops off, then cut into 1 inch pieces on the diagonal. 

Place the okra, the sliced onion and tomato and the green chilles in a pan, and add the water, adding a little extra until it just covers the vegetables. Season to taste with salt. 

Bring to a boil, then turn down the heat and simmer gently for about 7 - 10 minutes, until the okra is tender. Take off the heat. 

In a small frying pan, heat the coconut oil, then add the mustard seeds, garlic clove and curry leaves. Fry for about 30 seconds, or until the seeds start to splutter. Pour over the oil seasoning on to the cooked okra, and cover. 

Stir well before serving. Can be served with rice or as a vegetable side dish with meats.