Five tablespoons vegetable oil (note: coconut preferred)
1 pound fresh okra, trimmed and cut into thin slices
2 green chilies, split lengthwise
Salt to taste
1 cup grated, unsweetened coconut
Half teaspoon mustard seeds, coarsely ground with a mortar and pestle
Half teaspoon cumin seeds, coarsely ground with a mortar and pestle
15 curry leaves
One cup plain low-fat yogurt
Half-teaspoon mustard seeds
Two dried red peppers
One teaspoon fresh lemon juice
In a wok or large frying pan heat three (note: or four) tablespoons oil over medium heat. Add sliced okra and one green chile and stir-fry until the okra softens and browns around the edges. Stir in salt. Remove to a bowl and set aside.
In a food processor or blender combine coconut, coarsely ground mustard, cumin seeds, one green chile and five curry leaves with just enough water to make a fine paste. (note: if using desiccated coconut, re-constitute it in water or coconut milk for thirty minutes before blending.)
Wipe clean the wok, and combine in it coconut paste, yogurt, half-cup water and little salt. Bring mixture to a simmer — do not allow it to boil — and remove from heat immediately (or else yogurt will separate).
In a small covered frying pan over medium heat, heat mustard seeds, dried red peppers, and 10 curry leaves until the seeds begin to pop. Stir contents of pan into coconut-yogurt mixture.
Stir in fried okra, adding more water if necessary to form a thick but pourable mixture. Stir in lemon juice; taste for salt. Serve at room temperature.
It takes 40 minutes to prepare and serves six to eight people.
Note: Similar method can be used with eggplant or bitter melon instead of okra.
Source: Curried Favors, Maya Kaimal
(also spelled okra kichidi, okra kichedi)