Ingredients:

  • 2 tablespoons coconut oil or vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 green chili, slit
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 can coconut milk
  • Salt, to taste
  • 300 g fresh okra, trimmed and cut into 1-inch pieces
  • 1 medium tomato, chopped
  • 1 tablespoon lemon juice
  • Fresh cilantro, for garnish

Instructions:

  1. Heat coconut oil in a medium pot over medium heat.
  2. Add chopped onion and sauté until translucent (about 5 minutes).
  3. Stir in minced garlic, ginger, and green chili; cook for another minute until fragrant.
  4. Add ground coriander, cumin, and turmeric; cook for 1-2 minutes to release flavors.
  5. Pour in coconut milk and bring to a gentle simmer.
  6. Add chopped tomatoes and simmer for 5 minutes, allowing the mixture to thicken.
  7. Add okra, cover, and cook for 8-10 minutes, stirring occasionally.
  8. Stir in lemon juice and season with salt to taste.
  9. Garnish with fresh cilantro and serve.