500g Okra, trimmed and cut into 4cm pieces

1/2 teaspoon turmeric

1/2 teaspoon salt

3 tbsp oil

10 curry leaves

1 teaspoon brown mustard seeds

1 onion, thinly sliced

2 teaspoons dried red chilli flakes

1 green chilli

1 teaspoon ground chilli powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 cup chopped or canned tomatoes

salt to taste

1/2 cup coconut milk

1 teaspoon lemon or lime juice


  • Wash okra and place in a bowl.  Toss with turmeric and salt and set aside.

  • Heat oil in a large pan over medium heat.  Add curry leaves, mustard seeds, onion, dried chilli.  Saute for about 3 minutes, but don’t let the mustard seeds burn.

  • Add okra to the pan, then add green chilli, ground chilli powder, cumin, coriander, turmeric and tomato.  Cook until lightly brown, tossing all the time so the dry ingredients don’t burn.  Add salt to taste.

  • Add coconut milk/cream, bring to the boil, reduce heat and simmer until okra is cooked – about 7 minutes.  Remove from heat, add lemon or lime juice and stir through.

  • Don’t overcook this dish:  the okra should still have a light crunch – vegetable curries are always best slightly undercooked.

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