Made with AI
Okra and Coconut Cream Soup
Ingredients
- fresh okra400 g
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- vegetable oil1 tablespoon (about 14g)
- mustard seeds1 teaspoon (about 2g)
- ground coriander1 teaspoon (about 2g)
- turmeric powder1 teaspoon (about 2g)
- coconut milk400 ml
- salt1 teaspoon (about 6g)
- green chili1 whole (about 10g)
- water800 ml
- chopped cilantro2 tablespoons (about 8g)
Instructions
- 1
Wash the okra thoroughly and slice them into 1 cm rounds. Set aside.
- 2
Peel and finely chop the onion and garlic. Slice the green chili.
- 3
Heat the vegetable oil in a large pot over medium heat. Add the mustard seeds and let them sizzle for about 30 seconds until they start to pop.
- 4
Add the chopped onion and sauté for 3-4 minutes until translucent.
- 5
Stir in the garlic, green chili, ground coriander, and turmeric powder. Cook for 1 minute until fragrant.
- 6
Add the sliced okra to the pot and sauté for 3-4 minutes, stirring occasionally.
- 7
Pour in the coconut milk and water. Stir well to combine.
- 8
Add the salt and bring the soup to a gentle boil. Reduce the heat and simmer uncovered for 15-20 minutes, until the okra is tender and the flavors are well combined.
- 9
Taste and adjust seasoning if needed. Remove from heat.
- 10
Ladle the soup into bowls and garnish with chopped cilantro before serving.
