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A delightful Konkani stir-fry featuring tender okra and crunchy cashews, tossed with fresh coconut and simple spices. This non-slimy okra dish is a quick and healthy side that pairs perfectly with rice and dal.
For 4 servings
Preparation (15 mins)
Tempering (2 mins)
Cook the Okra (15 mins)
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A delightful Konkani stir-fry featuring tender okra and crunchy cashews, tossed with fresh coconut and simple spices. This non-slimy okra dish is a quick and healthy side that pairs perfectly with rice and dal.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 247.44 calories per serving with 5.43g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish the Dish (3 mins)
Serve
Add 1/2 cup of cooked chickpeas or 100g of crumbled paneer along with the cashews for a more substantial dish.
For a different flavor profile, add 1/2 teaspoon of sambar powder or a pinch of asafoetida (hing) during the tempering.
Squeeze a teaspoon of lemon juice or add 1/2 teaspoon of amchur (dry mango powder) at the very end for a tangy flavor.
Okra is an excellent source of dietary fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Cashews provide heart-healthy monounsaturated fats, which can help lower bad cholesterol levels and support overall cardiovascular health.
This dish is a good source of Vitamin C, Vitamin K, and folate from okra, as well as essential minerals like magnesium and copper from cashews.
One serving of Bhendi Kaju Upkari contains approximately 240-260 calories, making it a nutritious and moderately caloric side dish. The calories primarily come from the coconut oil and cashews.
Yes, it is a healthy dish. Okra is rich in fiber, vitamins, and antioxidants. Cashews provide healthy fats and protein. Using coconut oil in moderation contributes to the authentic flavor and provides medium-chain triglycerides.
To avoid slimy okra, ensure it is bone dry before chopping. Cook it in a wide, open pan without a lid to allow moisture to escape. Also, add salt only towards the end of the cooking process.
Yes, you can use frozen okra. Thaw it completely and pat it very dry with paper towels to remove as much moisture as possible before cooking. The final texture might be slightly softer than when using fresh okra.
This upkari is a traditional Konkani side dish that pairs wonderfully with dal and steamed rice. It also complements sambar, rasam, or can be served with rotis and chapatis.