( PARTY DISH )

Ingredients:

• Okra / Lady Fingers – 425 to 500 grams (chopped/diagonal slices)
• Oil – 1 tablespoon
• Onion – 1 (medium, sliced)
• Green Chilies – 4 (slit)
• Tomato – 1 (medium, chopped)
• Water – 1 tablespoon (just a little)
• Salt – ¾ teaspoon
• Desiccated Coconut – 2 tablespoons
• Coriander – Fresh, chopped (for garnish)

Tempering (Tadka) Ingredients:

• Oil – 1 tablespoon
• Mustard Seeds – ½ teaspoon
• Garlic Cloves – 1 (big, crushed)
• Curry Leaves – 8 to 10 leaves

Method:

1. Prepare the Okra:
   • Wash and pat dry the okra.
   • Cut off the ends on both sides and slice the okra diagonally. Set aside.
2. Cook the Okra:
   • Heat 1 tablespoon of oil in a wok or pan.
   • Add sliced onions and slit green chilies to the pan. Fry until the onions turn translucent.
   • Add the chopped okra and mix well.
   • Cover and cook on low heat for a couple of minutes.
   • Stir and open the lid. Add chopped tomatoes and salt. Mix well.
   • Cover again and cook on low to medium heat for a couple of minutes until the tomatoes soften.
   • Open the lid, add the desiccated coconut, and mix well.
   • Cover and cook on low heat for a few more minutes.
3. Tempering (Tadka):
   • In a separate small pan, heat 1 tablespoon of oil (ensure the oil is not too hot).
   • Add mustard seeds. When they start to crackle, add crushed garlic cloves and curry leaves.
   • Cook until the garlic turns light brown.
   • Pour this tempering over the cooked okra and gently mix everything together.
   • Cover and let it simmer on low heat for another 1-2 minutes to allow the flavors to blend.