Bhendi Kaju Upkari
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Preparation (15 mins)
- b.Wash the okra and pat it completely dry with a kitchen towel. This is the most critical step to prevent a slimy texture.
- c.Trim the top and tail of each okra, then chop them into 1-inch pieces.
- d.Soak the cashew nuts in 1/2 cup of warm water for 15 minutes, then drain completely and set aside.
- 2
Step 2
- a.Tempering (2 mins)
- b.Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Add the urad dal and sauté until it turns a light golden brown, about 45 seconds.
- e.Add the slit green chilies and curry leaves, and sauté for another 30 seconds until the leaves are crisp and fragrant.
- 3
Step 3
- a.Cook the Okra (15 mins)
- b.Add the finely chopped onion to the pan and sauté until it becomes soft and translucent, about 3-4 minutes.
- c.Add the chopped okra and turmeric powder. Mix gently to coat the okra with the spices.
- d.Cook uncovered on medium-high heat for 10-12 minutes, stirring only occasionally. Avoid over-stirring. The okra is done when it's tender and has lost its slimy texture.
- 4
Step 4
- a.Finish the Dish (3 mins)
- b.Once the okra is cooked, add the drained cashew nuts and salt. Mix gently and cook for another 2-3 minutes.
- c.Turn off the heat. Add the fresh grated coconut and optional jaggery.
- d.Stir everything together until well combined. Let it rest for a minute for the flavors to meld.
- 5
Step 5
- a.Serve
- b.Serve the Bhendi Kaju Upkari hot as a side dish with rice and dal, or with rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-slimy okra is ensuring it's completely dry before chopping. Any moisture will create stickiness.
- 2Cook the okra in a wide, open pan. Covering the pan will trap steam and make it slimy.
- 3Add salt only after the okra has cooked and lost its sliminess. Adding it early can draw out moisture and make it sticky.
- 4Don't stir the okra too frequently, as this can break it down and cause it to become mushy.
- 5For extra flavor and crunch, you can lightly roast the cashews in a dry pan before soaking them.
- 6Using fresh, grated coconut provides the best flavor and texture compared to desiccated coconut.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of cooked chickpeas or 100g of crumbled paneer along with the cashews for a more substantial dish.
Spice VariationSpice Variation
For a different flavor profile, add 1/2 teaspoon of sambar powder or a pinch of asafoetida (hing) during the tempering.
Tangy TwistTangy Twist
Squeeze a teaspoon of lemon juice or add 1/2 teaspoon of amchur (dry mango powder) at the very end for a tangy flavor.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of dietary fiber, which aids digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Source of Healthy Fats
Cashews provide heart-healthy monounsaturated fats, which can help lower bad cholesterol levels and support overall cardiovascular health.
Packed with Vitamins and Minerals
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.
Frequently asked questions
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.