Bendanso Stu (Okra Stew)

Name: Bendanso Stu (Okra Stew)
Ingredients: 2 tablespoon vegetable oil or ghee; 4 green chile peppers, slit, plus more to taste; one 1-inch piece ginger, chopped finely; 2 medium-sized onions, sliced thinly; 1/2 pound (about 12-15) large okra, ends trimmed; 2 cup thin coconut milk*; 1/2 teaspoon turmeric; 2 pinches of ground cumin (optional); 1 cup thick coconut milk; salt, to taste; 2 teaspoon vinegar; steamed rice, for serving

Shireen Sequeira|March 5, 2012 1:11 pm EST

5 (1 ratings)

Print

Okra (aka "lady’s finger") is stewed gently in coconut milk and basic spices — resulting in a curry that is delicately flavored. Do note that the flavor of coconut milk is very dominant here. This curry teams up very well with fried fish and white rice. I am sure it will taste great with brown (or red) boiled rice as well.

Servings

2

Ingredients

2 tablespoon vegetable oil or ghee
4 green chile peppers, slit, plus more to taste
one 1-inch piece ginger, chopped finely
2 medium-sized onions, sliced thinly
1/2 pound (about 12-15) large okra, ends trimmed
2 cup thin coconut milk*
1/2 teaspoon turmeric
2 pinches of ground cumin (optional)
1 cup thick coconut milk
salt, to taste
2 teaspoon vinegar
steamed rice, for serving

Directions

Heat the oil or ghee in a heavy-bottomed pan over medium-low heat and fry the chile peppers until transparent, less than 1 minute. Add the ginger and onions and fry until the onions turn translucent, about 3-4 minutes.
Add the okra and fry for about 2 minutes. Add the thin coconut milk, turmeric, and cumin, if using, and cook uncovered until tender but not mushy. Season with salt, to taste.
When the okra is tender, add the thick coconut milk and bring the stew to a boil over high heat. Add the vinegar, stir, and remove from heat. Serve hot with rice.