Coconut okra

A traditional Gujarati dish from Anjani Desai of okra spiced up with a fresh coconut stuffing
By Gary Rhodes
Coconut okra
  • Rating:
  • Serves: 4-6 as a side dish
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 3 tbsp fresh coconut
  • 1 tbsp chopped coriander leaves
  • ½ tsp chilli powder
  • large pinch ground cumin
  • large pinch ground coriander
  • ¼ tsp salt
  • 2 tbsp sunflower oil
  • 500 g okra
  • pinches asafoetida


1. Combine the coconut, coriander leaves, chilli powder, ground cumin, ground coriander and salt. Moisten with about 2 tsp of the sunflower oil and knead the mixture together by hand.

2 Cut the tops off the okra and make an incision along its length to make a pocket. Fill each pocket with a spoonful of the coconut mixture.

3. Heat the remaining oil in a wok or large frying pan set over a low heat and add the asafetida. Tip in the okra and any remaining filling. Stir and fry for a minute or two, until just tender. Serve with chappatis or flatbreads.

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