by Rene Wright Nutrition | Jun 5, 2020 | Recipes, Vegetables | 0 commentsAMP
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 and chilli flakes/chilli powder.
Saute for 3 minutes, but don't let the mustard seeds burn
Add okra to the pan, cumin, coriander, turmeric and tomotoes.
Cook until slightly brown, tossing all the time so the dry ingredients don't burn.
Add salt to taste
Add coconut milk, bring to the boil, reduce the heat and simmer until the okra is cooked - around 7 minutes.
Remove from the heat, add lemon or lime juice and stir through
Don't overcook the vegetables. The okra should still have a slight crunch.