Instructions: Wash the okra and dry them on absorbent kitchen paper. Cut into 2.5cm lengths.

Heat 1 Tbs oil and fry the okra for about 2 minutes, turning gently, until all the oil has been absorbed. Remove with a slotted spoon and set aside.

Blend the coconut with the chilli powder, turmeric and cumin in a blender, adding 1 Tbs water to make a smooth paste. Mix this into the yoghurt.

Heat the remaining oil and when hot, add the mustard seeds and red chilli.

Let them sizzle for a few seconds, until all the seeds have popped, then add the okra.

Turn the heat down and add the yoghurt mix. Cook gently for 2-3 minutes, stirring to prevent the yoghurt from separating, until hot through. Add the coriander and curry leaves, and salt to taste.

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