Okra & Kokum Stir-fry

In a nonstick skillet, heat the coconut oil over medium-high heat. When the oil is hot, add the cumin seeds. Let them splutter. Then add the garlic, chiles, and ginger. Let this sauté for a minute. Add the okra; make sure this is fried well, for 2 or 3 minutes, so that it doesn’t get sticky. Okra is notorious for its slimy texture if not handled properly. Do not burn the okra, just let it dry out a bit.

At this stage, add the chopped onion and stir lightly for 2 minutes. When the onions get translucent and are on the cusp of turning brown at the edges, add the salt and turmeric. Give it all a good stir. The okra should be well cooked by now. Add the chopped tomato and stir. After a couple of minutes, add the kokum and half (1/4 cup/15 g) of the freshly grated coconut. Mix it well. Let this cook for a minute, to let the flavors come together. The dish is now ready and can be topped with a garnish of the remaining 1/4 cup (15 g) grated coconut.