600 g (1 lb 5 oz) okra, cut diagonally into 1.5 cm (3/4 inch) lengths
1 teaspoon ground turmeric
100 g (3 1/2 oz) grated fresh coconut
salt and pepper
steamed rice, to serve (optional)
Heat the oil in a large wok or frying pan until hot, add the onion and stir-fry over a medium heat for 5–6 minutes until softened.
Increase the heat to medium-high, add the mustard seeds and stir-fry for a few minutes until the seeds begin to pop, then add the cumin seeds, dried chillies and curry leaves and stir-fry for a further 2 minutes until fragrant.
Stir in the okra and turmeric and continue to stir-fry for 3–4 minutes, then season well.
Spoon on to warm serving plates and sprinkle over the coconut. Serve immediately with steamed rice, if liked.