Bendan-Sol | Stir-Fried Okra with Kokum Skins
After the Bendan-Miriyapito, I’m back with yet another Stir fry recipe using Okra viz. the Bendan-Sol. While the former was a combination of Okra and Pepper, this one is a combination of Okra and Kokum skins making it a tangy, tender Okra dish. Bendan is the Konkani word for Okra while the Kokum skins are known as Birinda Solan or in short Solan/ Sol. By combining the Konkani names of both these hero ingredients, we arrive at the name of the dish, which funnily sounds similar to Birinda Solan.
This is a easy no-fuss recipe and is prepared in households along the Karnataka coast and even Goa. While the Bendan-Miriyapito was predominantly peppery with a little sweetness from the jaggery, the Bendan-Sol is all about the tart component and hence, tomatoes also feature in this dish along with the kokum skins and grated coconut for some added texture.
How to make Bendan-Sol
In my Bendan-Miriyapito post, I have explained in detail how to ensure the Okra don’t turn mushy. Please do glance through it before you start with this recipe. I would like to repeat one of those guidelines here – wash the Okra and ensure they are completely dry before you cut them.
To begin making the Bendan-Sol, heat some coconut oil in a wok to medium-high heat. SInce we are using coconut in this dish, I opted for coconut oil as it will help enhance the nutty flavour. Splutter some cumin seeds and follow this with the aromatics viz. ginger, garlic and green chillies. Then fry some diced onion till translucent and then fry diced tomatoes. Cover and cook for a while. Then, with the lid open, fry the Okra on medium-high heat. Follow this with the grated coconut and turmeric and mix well. Add the kokum skins and cook till the Okra are tender.
Add salt and mix well and cook for a couple of minutes before taking it off the heat. Enjoy the Bendan-Sol hot along with Chapati or with some rice and my Tomato Saar.
Bendan-Sol
Equipment
- Wok with lid
Ingredients
- 2 tbsp Coconut Oil
- 1 tsp Cumin
- 1 inch Ginger, minced
- 5 pc Garlic Cloves minced
- 3 pc Green Chillies, slit
- 1 pc Onion, medium sized, diced
- 1 pc Tomato, medium sized, diced
- 300 gms Okra (washed, dried, ends removed and cut into 2- inch segments)
- ¼ cup Coconut, freshly grated
- ½ tsp Turmeric powder
- 8 pc Dried Kokum Skins
- Salt, as per your taste
Instructions
- In a Wok, heat the coconut oil and splutter the cumin seeds
- Follow this with the ginger, garlic and green chillies and saute for about a minute
- Add the onion and fry on medium-high heat till it turns translucent
- Follow this with the tomatoes and fry them for a minute
- Cover the lid for a minute and cook
- Add the Okra and fry them on medium-high heat with the lid open.
- Add the grated coconut and the turmeric powder and mix well.
- Add the kokum skins and continue to cook until the Okra turn tender
- Finally, add the salt and give a good mix and cook for a couple of minutes
- Take it off the flame. Enjoy with chapathi or as a side with boiled rice and my Tomato Saar
Notes
- Wash the Okra well and pat them completely dry before cutting them
- Ensure your hands, chopping board and knife are dry before cutting the Okra
- Cook the Okra on high heat on open flame
- Cook the Okra just until they are tender. Overcooking will turn the Okra mushy
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Awesome recipe and awesome tasty. Prepared today and loved by all. Thanks for giving us such lovely recipes.
Hey Nancy! That’s a really lovely feedback. Glad you and your family loved the recipe. Thank you for the appreciation.