1 cup okra, sliced
1 cup greek yogurt
1/2 cup coconut milk
2 curry leaves (optional)
1/2 tsp black pepper, ground
1/4 tsp hing
1 tsp brown mustard seed
2 tbsp ghee
Salt to taste


Heat ghee in skillet. Add hing and mustard seeds. When seeds sizzle, add okra and curry leaves. Saute okra slices, stirring, until slightly brown and crisp.

Remove heat and cool. In a separate bowl, combine yogurt, coconut milk, salt, and pepper.

Combine okra with the yogurt sauce. Serves one.

Source: The Way of Ayurvedic Herbs by Karta Purkh Singh Khalsa & Michael Tierra

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