|Grated ginger||1 Inch|
|Coriander seeds||1 Tbsp|
|Grated coconut||1⁄2 Cup (8 tbs) (Fresh/Frozen)|
|Dry red chilies||6|
|Mustard seeds||1⁄2 Teaspoon|
In a pan heat 1 cup of water. Add okra, tomatoes, ginger and salt. Cover and simmer for 10 minutes.
Heat 1 tbsp oil in a pan, add coriander seeds, methi seeds and dry red chillies and roast for few seconds.
Grind it to a smooth paste along woth coconut by adding enough warm water.
Add the ground masala to the cooked okra and simmer for 5 minutes.
Heat 1 tbsp oil in a pan, add mustard seeds. When they splutter, add curry leaves. Saute for few seconds.
Pour it over the curry.
Serve hot along with steamed rice.