Bhendi Kaju Upkari
Tender okra sauteed until perfectly crisp with crunchy golden cashews, fresh coconut, and a gentle tempering of mustard seeds and curry leaves. This Konkani-style stir-fry is a simple, everyday dish that comes together in minutes, pairing beautifully with dal and rice or rotis.
For 4 servings
- prep · ~7 min
Prepare the okra.
Wash the okra, then pat each piece bone-dry with a kitchen towel. Trim the ends and slice into thin rounds, about half a centimeter thick.
TIPAny moisture makes okra slimy. Be thorough with the drying. - fry · ~2 min
Fry the cashews.
Heat 1 teaspoon oil in a wide kadai or pan over medium heat. Add the broken cashews and stir continuously until they turn golden brown. Remove with a slotted spoon and set aside.
TIPCashews burn quickly once they start coloring — pull them off the heat immediately. - temper · ~2 min
Make the tempering.
1.Heat the remaining 2 teaspoons oil in the same pan over medium heat.2.Add mustard seeds and let them splutter completely (30 sec).3.Add cumin seeds and sizzle until fragrant (10 sec).4.Toss in curry leaves and slit green chilies; stir for 10 seconds until aromatic.5.Sprinkle in asafoetida and turmeric powder. Stir once and move quickly to the next step. - saute · ~8 min
Cook the okra.
1.Add the sliced okra to the pan and stir well to coat with the tempering.2.Sprinkle in the salt and mix gently. Cover and cook on low heat for 5 to 6 minutes.3.Uncover and stir — the okra should be tender and any slime should have disappeared.4.Increase heat slightly and sauté uncovered for another 2 minutes to get a light crisp.TIPDon't stir too often while covered; let the steam do its work first, then finish open for texture. - mix · ~1 min
Finish with coconut and cashews.
Turn off the heat. Add the fried cashews and grated fresh coconut. Squeeze in the lemon juice and toss everything gently to combine.
- serve
Serve immediately.
Transfer to a serving bowl and serve hot alongside dal and rice or with rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat okra absolutely bone-dry after washing to prevent sliminess during cooking.
- 2Fry cashews on medium heat and remove them the moment they turn golden — they burn in seconds.
- 3Let mustard seeds splutter fully before adding cumin to build the tempering's aromatic base.
- 4Cover the pan for the first 5–6 minutes so the okra steams tender without stirring too much.
- 5Uncover and sauté on higher heat for the last 2 minutes to develop a light, appealing crisp.
- 6Add fresh grated coconut and lemon juice only after turning off the heat to preserve their bright flavor.
Adapt it for your goals.
Nut-free
Replace cashews with roasted peanuts or sunflower seeds for a nut-free version that still delivers crunch.
low oilLow-oil
Reduce oil to 1.5 tsp total — dry-roast the cashews in the pan and use a non-stick skillet for the okra to cut fat without sacrificing texture.
spicierSpicier
Add 1/4 tsp red chili flakes or an extra slit green chili for a bolder heat that complements the coconut.
protein boostProtein-boost
Toss in 100g of crumbled paneer or cubed tofu with the okra for a heartier, protein-rich side dish.
veganVegan
This recipe is already vegan if you use dairy-free lemon juice — no changes needed.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra provides soluble and insoluble fiber that supports healthy digestion and helps maintain steady blood sugar levels.
Good Source of Plant Protein
Cashews contribute protein and essential minerals like magnesium and zinc, making this side dish more satisfying.
Low in Calories, High in Nutrients
With minimal oil and no heavy creams, this stir-fry delivers vitamins C and K from okra plus healthy fats from cashews and coconut.
Contains Antioxidant Spices
Turmeric and curry leaves provide curcumin and polyphenols that support the body's natural anti-inflammatory defenses.
Frequently asked questions
Dry the okra thoroughly after washing, slice only after drying, and cook covered for the first 5–6 minutes — the steam tenderizes without releasing slime.
