Okra With Spices and Coconut Milk

By JimMac

Ingredients

• 1 lb/450 g okra
• 2 onions finely chopped
• 3 tomatoes
• 1 1/2 cups canned coconut milk
• 1 tsp chopped ginger
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp cumin
• 1/4 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1 tsp paprika
• salt to taste
• 3 green chilies, finely chopped
• 2 curry leaves
• 3 tbsp vegetable oil

Details

Servings 4

Preparation

Step 1

• Clean the okra and cut into small pieces.
• Heat the oil in a large, heavy-bottom pan. Add the chopped onions and cook over low heat, stirring occasionally, for 10 minutes, or until golden.
• Add garlic and ginger paste and cook for 2 minutes.
• Add cumin, coriander, paprika, turmeric and chili powder, stirring constantly for 2 minutes or until the spices give off their aroma.
• Finally add the okra, mixing with a spoon. Increase the heat to medium, add the tomatoes and stir in the coconut milk. Season with salt to taste and bring to a boil,
• Reduce the heat, cover, and let simmer for 25-30 minutes, or until the okra is tender. Serve immediately.