Ingredients for Crisp Okra in Yoghurt Sauce

• 110ml vegetable oil, divided

• 450g okra, trimmed and sliced into 1/8-inch-thick rounds

• Salt

• 90g grated dried unsweetened coconut

• 1 teaspoon brown mustard seeds, divided

• 1/2 teaspoons cumin seeds

• 1 small fresh green chilli, such as serrano, Thai, or jalapeño, stemmed and quartered

• 120ml to 240ml water

• 240ml plain yoghurt (not Greek-style)

• 1/8 teaspoons hot red pepper flakes

• 10 fresh curry leaves (optional)

• 1 teaspoon fresh lemon juice

Heat 90ml oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.

Purée coconut, 1/2 teaspoons mustard seeds, cumin seeds, and chilli in a blender or food processor with enough water (120ml to 240ml ) to form a fine paste.

Bring coconut paste and yoghurt to a bare simmer in cleaned skillet, stirring, then remove from heat.

Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoons mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.