Ingredients: 

• 250 g okra (bhindi) cut into 1-inch pieces 

• 1 + 1 tbsp oil 

• 1 large onion 

• 1 large tomato 

• 3 - 4 garlic cloves 

• 6 green chillies  

• 1/4 cup coriander stalks 

• 1/2 tsp cumin seeds 

• 1 tbsp poppy seeds 

• 1/2 tsp mustard seeds 

• 3/4 cup coconut milk or 1 cup fresh coconut 

• Few curry leaves water  

Method: 

1. Wash and dry the okra, trim both ends and cut the okra into 1-inch pieces.  

2. Heat 1 tablespoon of oil in a pan on medium heat and add okra. 

3. Stir and cook the okra until tender on medium-low heat.  

4. In a blender add in the onion, tomato, garlic, chillies, coriander stalks, cumin seeds, poppy seeds, and little water. 

5. Blend to a smooth paste and keep that aside. 

6. Heat 1 tablespoon of oil in a pan.  

7. Once the oil is hot add mustard seeds and let them pop. 

8. Add curry leaves and saute, now add in the paste, mix and cook for 2 - 3 minutes. 

9. Add salt, coconut milk and cook for 1 - 2 minutes (add water if necessary). 

10. Now add cooked okra, cover and simmer for 2 minutes.  

11. Turn off the heat and serve the okra curry with ragi mudde or rice.