OKRA WITH SPICES AND COCONUT MILK (serves 4)

1 lb/450 g okra

2 onions finely chopped

3 tomatoes

1½ cups canned coconut milk

1 tsp chopped ginger

1 tsp garlic paste

1 tsp ginger paste

1 tsp cumin

¼ tsp turmeric

1 tsp coriander powder

½ tsp chili powder

1 tsp paprika

salt to taste

3 green chilies, finely chopped

2 curry leaves

3 tbsp vegetable oil

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.