500 g (1 lb) okra, trimmed and cut diagonally into 2.5 cm (1 in) pieces
2 ripe plum tomatoes, chopped
3 tablespoons grated fresh coconut, to garnish
salt and pepper
Heat the oil in a large wok or frying pan until hot, add the curry leaves, mustard seeds and onion and stir-fry over a medium heat for 3–4 minutes until fragrant and the onion is beginning to soften. Add the cumin, ground coriander, curry powder and turmeric and stir-fry for a further 30 seconds until fragrant.
Add the garlic and okra, increase the heat to high and stir-fry for 2–3 minutes, then add the tomatoes and season well. Cover, then reduce the heat to low and cook gently, stirring occasionally, for 10–12 minutes or until the okra is just tender.
Remove from the heat and sprinkle over the coconut, then ladle into warm bowls and serve.