Bendanso Stu (Okra/ Lady’s Fingers Stew)
Preparation time: 10-15mins | Cooking time: 15mins | Serves 2-3
- 1/4 kg (or 12-15 large) tender okra/
lady’s fingers / bhindi * see notes
- 2 medium sized onions finely sliced
- 1 inch ginger finely chopped
- 4-5 green chillies slit * see notes
- 1/2 tsp turmeric powder
- 2 pinches cumin powder (optional)
- 2 tsp vinegar
- 2 cups thin coconut milk * see notes
- 1 cup thick coconut milk
- 2 tbsp oil or ghee for frying
- salt to taste
1. Wash the okra well, pat dry and cut the ends. Extract coconut milk and keep it ready * see notes
2. Heat the oil/ghee in a heavy based pan and fry the slit green chillies till transparent, toss in the chopped ginger & onions and fry till the onions turn pale/translucent.
3. Add the okra and fry for a couple of minutes. Add the thin coconut milk and turmeric powder and cook uncovered on a medium heat till tender but not mushy. Add salt to taste.
4. When the okra is tender, add the thick coconut milk and bring the stew to a boil. Add vinegar, stir and turn off the flame.
5. Serve hot with rice.
The original recipe calls for 8 chillies. I used 5 chillies which was a bit spicy for my taste. I recommend you to use 4 chillies and add later if desired.
Extracting fresh coconut milk
Grate the flesh of one coconut and transfer it to a mixer grinder. Add about 1/2 cup of warm water and pulse the mixer grinder for a few seconds.
Line a bowl with cheese/muslin cloth and transfer the ground coconut into it. Cover the cloth into a bundle and squeeze to extract thick milk. Keep aside
Add a little water (depending on how much thin milk you desire) and repeat process. This is the thin milk.
Preparing coconut milk from coconut milk powder
To make approx 2 cups thin milk – Dissolve 6 tbsp coconut milk powder in 1-1/2 cups warm water
To make approx 1 cup thick milk – Dissolve 6 tbsp coconut milk powder in 3/4th cup warm water
*I use Maggi coconut milk powder