- 750 g Okra (chopped)
- ¼ Coconut (grated)
- 100 g Jaggery
- ½ tsp Cumin Powder
- Mix jaggery with little water in a pan and boil until it has melted.
- Put okra, along with more water, in another pan and cook for 20 minutes.
- Filter the mixture, storing the stock aside.
- Add jaggery, coconut, and cumin powder to the stock and mix well. Strain again ignoring the solid particles.
- Ladle the soup into bowls and garnish with a spoonful of okra.
- Serve hot.