Okra Coconut Curry

For the okra coconut curry, wash the okra pods, remove the stalks and cut the pods into pieces about 3 cm long. Peel the onion and garlic, wash the chili peppers and cut everything into small pieces or rings.

Wash the tomatoes, remove the stalks and cut into small cubes. Heat ghee in a pot, fry the mustard seeds in it until they start to crackle, then add the onion and continue frying.

Add garlic, chili, curry leaves and remaining spices and continue to fry until lightly browned. Add the okra to the pot and fry for 2-3 minutes, then add the tomatoes and coconut milk, mix well and season with salt.

Cover and simmer the okra-coconut curry on low heat for 20 minutes, stirring occasionally.

Preparation Tip:

The okra coconut curry goes well with basmati rice and raita.

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