Serves 4
- 450g Okra, rinsed and trimmed
- 2 tbsp. coconut oil
- 1/2 tsp brown mustard seeds
- 1 green chili, finely chopped
- 1/2 ground cumin
- 1/4 tsp Himalayan salt
- Trim off the stalks from the okra and cut the pods into 2.45 cm long pieces.
- Heat the oil in a large frying pan, fry the mustard seeds for 30 secs ntil splutter. (watch they don’t burn)
- Tip all the rest of the ingredients, continue frying for 10-12 minutes until the okras are tendeer.
Serve hot as an Indian side dish. This recipe is inspired by Manju Malhi, Easy Indian cookbook.
