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Coconut Okra (An Unusual Style of Cooking Okra)

The only way my otherwise non-okra-loving husband eats okra (happily digging in with a spoon)
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Prep Time 7 minutes
Cook Time 20 minutes
Servings: 2 persons
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 250 grams fresh Okra
  • 1 medium red onion
  • 2 green chilies (adjust quantity according to spice preference)
  • 1 Tbsp coconut oil
  • 2 whole dried red chilies (remove stems)
  • 1 tsp mustard seeds
  • 15-20 fresh curry leaves
  • ¼ cup (60 grams) yogurt (preferably sour)
  • 1 tsp himalayan salt
  • 2 Tbsp (10 grams) shredded coconut (dry)
  • ½ tsp roasted coriander powder (substitute: roasted cumin powder)
  • ½ tsp fennel seeds powder (saunf powder)
  • juice of ½ lemon

Method
 

Preparation:
  1. Wash okra and dry thoroughly by tapping with a dry kitchen towel. Then wrap into the kitchen towel and put aside to let it soak the excess water until needed.
  2. Peel and thinly slice the onion. Slice the green chilies into small pieces.
  3. Unwrap the okra and tap dry to get rid of any water that might have left on the surface. Remove the heads and tips, and then slice into small pieces (around 3 cm in size).
Cooking:
  1. Heat a big pan/skillet on medium heat. Add the coconut oil and let it melt. Once hot, add the whole dried red chilies and saute for 1 minute.
  2. Add the mustard seeds and saute until they start to crackle (about 1 minute).
  3. Add the fresh curry leaves and sliced green chilies and saute for another minute.
  4. Add the sliced okra and saute for 2-3 minutes, stirring continuously.
  5. Add the sliced onion and saute for 3-4 minutes, until it turns glossy.
  6. Add the yogurt and salt. Mix and saute for 2 minutes.
  7. Reduce the heat to low. Put a lid on and let cook for 5 minutes.
  8. After 5 minutes, uncover and add the shredded coconut, roasted coriander powder and fennel seed powder. Mix well to combine and then turn off heat.
  9. Squeeze lemon juice and mix again before serving.

Notes

Do not overcook the okra. Leave a little bite to it, otherwise your dish will be mushy.