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Serves 2-3

Ingredients:

200g okra

3 tbsp vegetable or groundnut oil

¼ tsp brown or black mustard seeds

¼ tsp fenugreek seeds (optional)

8-10 curry leaves

2-3 medium dried red chillies, stalks removed

1 onion, finely sliced

¼ tsp turmeric

¼ tsp salt

2 tbsp natural unsweetened yogurt

Preparation:

Wash the okra and dry thoroughly. Cut off the stalks. Slice the pods into 2cm rounds. Heat the oil in a heavy-based pan and sprinkle in the mustard seeds, fenugreek, if using, curry leaves, and chillies. When the seeds start to crackle, add the onion and sauté for a minute. Stir in the turmeric and salt. Add the okra and fry well, stirring occasionally, over a medium heat for 8 minutes.

Stir in the yogurt and simmer gently for 2 minutes. Serve hot with pitta breads or chapattis.