Karina Sharma
Heat 1 tbsp coconut oil, add 1 tsp mustard seeds, curry leaves, and 1 tbsp ginger-garlic paste; sauté, then add 1 chopped onion, 2 chopped tomatoes, 1 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, and salt, followed by 250g chopped okra, and finish with ½ tsp garam masala and 2 tbsp grated coconut.
Wash and dry the bhindi thoroughly to avoid sliminess, then slice them into 1-inch pieces.
Heat coconut oil in a pan, add mustard seeds and curry leaves, sauté until they splutter, then add chopped onions and sauté until golden.
Add ginger-garlic paste and sauté, then toss in turmeric, red chilli, coriander powder, and garam masala.
Add sliced bhindi, coat with spices, cover, cook for 10-15 minutes, stirring occasionally, and add grated coconut if desired.
Once the bhindi is tender and lightly crispy, garnish with fresh coriander and serve hot.