About
This keto take on the traditional bharwa bindhi is packed with shredded coconut and aromatic spices and oven baked until tender and crisp.
This makes for a great side to a keto curry or even as a snack on its own.
Ingredients
- 6 ounce okra
- 2 teaspoon lime juice, fresh
- 1 tablespoon unsweetened dessicated coconut by wasco
- 1 teaspoon cumin, ground
- 1 teaspoon lime zest
- 1 teaspoon ground coriander
- ½ teaspoon turmeric, ground
- ½ teaspoon chili powder
- ½ teaspoon ginger, ground
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 380 degrees Fahrenheit.
- Clean the okra and slice off the tops and tips. Carefully run a knife lengthwise through each okra so that you can easily prize them open for stuffing, but taking care to not cut all the way through.
- Add the coconut, cumin, lime zest, lime juice, coriander, turmeric, chili, ginger, salt and pepper to a mixing bowl. Stir together well to combine.
- Carefully take each okra in turn and fill with the spice mixture.
- Arrange the stuffed okra across a shallow oven tray and drizzle over the olive oil so that they are evenly coated. Transfer to the oven to bake for 23-25 minutes or until the okra is tender and cooked through and the stuffing is crisp and golden.
Nutrition Facts
- Servings: 2
- Calories: 58.0kcal/229.5kJ (per serving)
- Fat: 3.2g (per serving)
- Carbs: 7.6g (per serving)
- Protein: 2.4g (per serving)
