INGREDIENTS

A dozen firm okra cut into 1 cm slices (discarding stalks)
1 clove garlic crushed
1 green chillie thinly sliced (with or without seeds as preferred)
2 cm of fresh ginger grated (or level teaspoon ground ginger )
1 tsp ground corriander
0.5 tsp ground cumin
0.5 tsp cayenne pepper or ground black pepper
0.5 tsp tumeric (optional)
1 tbsp sunflower oil

METHOD

1. Heat the oil in the pan and stir fry the okra with the ginger, garlic and the spices. Turn down the heat and keep the mixture moving to avoid sticking until the okra softens and starts to brown (about 12 minutes). (Keep cooking if you want crispy brown okra).
2. Sprinkle on the desicated coconut and corriander leaves and keep cooking unstirred for a minute. Then serve