Made with AI
Tomato Coconut Okra Rice
45 min 537 kcal per serving Medium
Ingredients
4 Servings
- Dry rice300 g
- Ladies' fingers (okra)400 g
- Tomatoes400 g
- Onion200 g
- Garlic20 g
- Tomato sauce200 g
- Ghee30 g
- Grated coconut50 g
- Green chillies20 g
- Coriander leaves30 g
- Chilli flakes4 g
- Mixed dried fruits and nuts40 g
- Water800 ml
- Salt8 g
Instructions
- 1
Rinse the rice thoroughly until the water runs mostly clear, then soak it for 15 minutes and drain.
- 2
Wash the okra and dry it completely to reduce sliminess. Trim the ends and cut the okra into 2 cm pieces. Dice the tomatoes and onion, mince the garlic, slice the green chillies, and chop the coriander leaves.
- 3
Heat 10 g of the ghee in a large, heavy-bottomed pan over medium heat. Add the grated coconut and mixed dried fruits and nuts. Sauté for 2–3 minutes until lightly golden, then remove and set aside.
- 4
Add another 10 g of ghee to the pan. Add the cut okra and cook over medium-high heat for 7–9 minutes, stirring occasionally, until lightly browned and no longer slimy. Remove and set aside.
- 5
Add the remaining 10 g of ghee to the same pan. Sauté the onion for 4–5 minutes until soft and lightly golden. Add the garlic, green chillies, and chilli flakes, then cook for 1 minute.
- 6
Add the diced tomatoes and 4 g of the salt. Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften and form a thick mixture.
- 7
Stir in the tomato sauce and cook for another 2 minutes. Add the drained rice and gently stir for 1–2 minutes so that the grains are coated with the tomato mixture.
