1 lb lady’s finger/okra cut into bite sized pieces
1/2 tsp black mustard seeds
2 – 3 green chilies, slit
1 medium onion, sliced
1 tbsp ginger-garlic paste
1 cup tomatoes cut into big chunks
1 –2 sprigs of curry leaves
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp Kerala Garam masala
1 cup coconut milk
2 tbsp sour curd
salt – to taste
2 tbsp coconut/ refined oil
Method:
Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and green chilies.
Add turmeric, garam masala and coriander powder and saute for 30 secs.
Add onions and sauté the until they begin to sweat.
Add the ginger-garlic paste and sauté for 2-3 minutes.
Add the tomatoes and sauté until it turns soft.
Now add okra pieces, mix well and allow it to cook on medium heat.
When it is completely cooked, stir in the curd and coconut milk ,mix well and let it simmer for 2-3 more minutes or until it all comes together.
Remove and serve with steamed rice.