½ cup water
½ cup coconut milk
1 shallot – minced
1 clove garlic, minced
3 green chilies 1 tbs coconut, made into a paste
1 tbsp Niter Kebbeh
1 tsp black mustard seeds
½ tsp cumin
5 fresh curry leaves
Wash and slice okra, mince garlic and onion, paste coconut with chilies.
In a pan heat the niter kebbeh, add the mustard seeds, close lit, wait until they pop ( 30 seconds).
Add Curry leaves (they crackle), then add garlic and cumin.
After 2 minutes add rest of ingredients, cover and let simmer for 5 minutes at medium low heat.
Stir gently and let simmer for another 10 – 15 minutes. The less you stir, the more intact the ocra remain.
I served the okra curry with sorghum.