Vegetarian Recipes - Okra and Coconut Stir-fry Recipe

Ingredients

• 600g/1lb 60z okra

• 60ml/4 tbsp sunflower oil

• 1 onion, finely chopped

• 15ml/1 tbsp mustard seeds

• 15ml/1 tbsp cumin seeds

• 2-3 dried red chilies

• 10-12 curry leaves

• 2.5ml/1/2 tsp ground turmeric

• 90g/3 1/2oz freshly grated coconut

• salt and ground black pepper

• poppadums, rice or noon, to serve

Serves 4

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Method:

1. With a sharp knife, cut each of the okra pods diagonally into 1 cm/1/2in lengths, set aside.

2. Heat a wok and add the sunflower oil. When the oil is hot add the chopped onion and stir-fry over a medium heat for about 5 minutes until softened.

3. Add the mustard seeds, cumin seeds, chilies and curry leaves to the onions and stir-fry over a high heat for about 2 minutes.

4. Add the okra and turmeric to the wok and continue to stir-fry over a high heat for 3-4 minutes.

5. Remove the wok from the heat. sprinkle over the coconut and season well with salt and ground black pepper.

6. Serve immediately with poppadums, steamed rice or naan bread.

Note: Stir-fried okra spiced with mustard, cumin and red chilies and sprinkled with freshly grated coconut makes a great quick supper. It is the perfect way to enjoy these succulent pods, with the sweetness of the coconut complementing the warm spices.

Cook's Tip: Fresh okra is widely available from many supermarkets and Asian stores. Choose fresh, firm, green specimens and avoid any pods that are limp or turning brown.