Ingredients

• 300 g okra
• 2 tablespoons olive oil
• 1 teaspoon whole cumin seed
• 1 medium onion, chopped
• 6 -8 garlic cloves, thinly sliced
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 tomatoes, peeled and chopped
• salt
• 1 tablespoon chopped coriander leaves

Instructions

1. Soak the okra in fresh cold water for around 30 minutes then let it dry completely. Top and tail the okra then cut into 30mm lengths.

2. Heat the oil in a wok and add the cumin seeds. When the seeds begin to pop, add the chopped onion and garlic. Stir fry until the onion is translucent.

3. Still in the chili powder, coriander seeds and turmeric and stir fry for about a minute. Add the okra and mix well. Turn the heat to low, cover the pot and cook for about 5 minutes.

4. Add the chopped tomatoes and salt, mix well, re-cover and cook for a further 5 minutes.

5. Serve garnished with the fresh coriander.