AT A GLANCE
This dish makes a great shared appetiser served with grilled flatbread, or a side to grilled lamb or prawns. Some people are put off by the slimy texture of okra, but it's barely noticeable when it's stir-fried. If the okra is left whole it's even less sticky. Either way, we love it.
|01||Heat oil in a large deep frying pan over high heat. Add mustard seeds and stir until they pop (10-20 seconds), then add remaining spices and ginger, and cook until fragrant (1-2 minutes). Add okra and stir occasionally until starting to turn golden and tender (4-6 minutes). Season to taste and serve with yoghurt scattered with coriander.|