Time for another Indian vegetable dish. You'll need okra and fresh spices.
You start by mixing a number of spices:
1/2 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon dried coconut
2 tablespoons chopped coriander leaf.
Trim 500 gram okra.
Heat 3 tablespoons of oil in a frying pan, add 1/2 teaspoon cumin seeds and 1/2 teaspoon black mustard seeds. Fry 2 minutes until the seeds begin to pop.
Add the spice mixture and fry for 2 minutes.
Add the okra, cover and cook for 10 minutes on a low fire. It is a dry masala, so the greatest risk is burning the spices. Add a little water if needed and keep the fire low.
Mix with chopped tomato and serve with poppadums, or anything you like (chapati, rice).