|Onions||2 , diced|
|Ginger paste||1 Teaspoon (Or Pulp)|
|Garlic paste||1 Teaspoon (Or Pulp)|
|Coconut powder||1 Tablespoon|
|Sesame seeds||1 Tablespoon|
|Ground coriander||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Corn oil||5 Tablespoon|
|Fenugreek seeds||1⁄6 Teaspoon|
|Onion seeds||1⁄6 Teaspoon|
|Mustard seeds||1⁄6 Teaspoon|
|Okra||1 Pound, trimmed and cut into 1 inch pieces (500 Grams)|
|Red chilies||2 , slit and deseeded|
Place the onions, ginger, garlic, turmeric, coconut powder, sesame seeds, salt, ground coriander and chilli powder in a food processor and blend to a pulp.
Heat 3 tablespoons of the oil in a medium-sized saucepan, add the seeds and curry leaves and fry for about 30 seconds.
Stir in the onion and spice mixture and cook over a medium heat, stirring occasionally.
Heat the remaining oil in a deep frying pan, add the okra and lightly fry the pieces for about 2 minutes.
With a slotted spoon, remove the okra from the pan and add to the onions.
Cook for a further 3-5 minutes before adding the red chillies.
Serve with paratas.