with Fresh Coconut
|Saturated Fat Acids||4.3 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Peel shallots and chop finely. Peel the skin from the coconut using a vegetable peeler or paring knife and finely grate.
Trim, rinse and cut chile pepper into thin diagonal slices.
Trim okra, rinse, wipe dry and cut diagonally into 2 cm (approximately 3/4-inch) wide pieces. Squeeze the juice of half a lime.
Heat oil in a wok. Sauté shallots over medium heat until soft. Add mustard seeds, turmeric, cumin seeds, chile pepper and curry leaves. Over high heat, sauté mixture for 2-3 minutes, stirring constantly.
Add okra and saute for another 3-4 minutes, stirring constantly. Stir in the coconut water and remove from heat.
Add grated coconut and 1-2 tablespoons lime juice and mix well. Season with salt and pepper and serve.