Ingredients

• 4 oz okra
• Oil for frying
• ½ cup sliced red onions
• 3 – 4 garlic cloves sliced into 2 or 3 pieces
• ¼ teaspoon mustard seeds
• 1/8 teaspoon fenugreek seeds
• 1 tablespoon canola oil
• 2 tomatoes quartered
• 1 ½ – 2 cups water
• ¼ cup milk or coconut milk
• 1 teaspoon chili powder
• ¼ teaspoon coriander
• ¼ teaspoon cumin powder
• 1 strand curry leaves

Method

• The okras should be young, small and firm
• Wash okra and pat dry completely with a paper towel
• Once dry, add oil to a frying pan and shallow fry until okra start turning light brown
• Drain on paper towel
• In a saucepan add 1 tablespoon oil and add mustard seeds
• Once the mustard seeds start splattering, add onion, garlic and fry until onion is transparent
• Add fenugreek seeds and fry for another minute
• Add fried okra, quartered tomatoes, water, chili powder, cumin powder and coriander powder to the saucepan and bring to a boil
• **If using coconut milk, add it and reduce flame to medium and boil for about 10 – 15 minutes.
• Add curry leaves and cook for another minute or two
• Serve warm with pittu

** if using normal milk, after boiling for 10 -15 minutes add milk with curry leaves and cook for another minute or 2

Yields: 2 – 3 servings as side dish