Crispy Bindi (okra)

INGREDIENTS 

300g okra, washed and chopped into 1cm rounds

Oil (eg canola) for frying 

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp minced garlic

2 dried red Kashmiri chillies

1 onion, finely diced

1/3 tsp turmeric 

2 tbsp grated coconut

1/3 tsp garam masala

Salt to taste

METHOD

Heat the oil (about 2 tbsp) in a wok. Add the mustard seeds, cumin seeds and garlic. When it is all sizzling, add the chillies and onion. Fry, stirring often, until the onion is translucent.

Add the turmeric and fry for another minute until the whole mixture takes a dark yellow colour.

Add the okra and stir fry for 3 mins. Then add the coconut and mix well. Cover the wok with a lid and cook for about 7 mins.

Uncover and add the garam masala and salt to taste, stir frying for about 1 more minute.