Wash the okra and dry them on absorbent kitchen paper. Cut into 2.5cm lengths. Heat 1 Tbs oil and fry the okra for about 2 minutes, turning gently, until all the oil has been absorbed. Remove with a slotted spoon and set aside. Blend the coconut with the chilli powder, turmeric and cumin in a blender, adding 1 Tbs water to make a smooth paste. Mix this into the yoghurt. Heat the remaining oil and when hot, add the mustard seeds and red chilli. Let them sizzle for a few seconds, until all the seeds have popped, then add the okra. Turn the heat down and add the yoghurt mix. Cook gently for 2-3 minutes, stirring to prevent the yoghurt from separating, until hot through. Add the coriander and curry leaves, and salt to taste. Source: The Complete Indian Cookbook Compiled: I. Chaudhary Gold Coast, Australia Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 14:14:29 +1000 From: "I. Chaudhary"