Okra thoran

Thorans are south Indian vegetable dishes from Kerala.
About 15 years ago when Timeout was a weekly magazine reviewing cinema, theatre, TV, books and more there was a review of a book by Indian, Kerala, chef Das Shreedharan called the new tastes of India. He had opened an Indian vegetarian restaurant in Stoke Newington so along we went and we were very impressed with the food, fresh and delicious. We went many times taking friends and family although we have not been for a couple of years but just writing about it makes me want to go again. We bought the recipe book from the restaurant and this okra Thoran recipe is in it.
This book has little stories between the recipe sections that were so inspiring we decided to go to Kerala and enjoy the food first hand, we have been back many times since and I would recommend all vegetarians/vegans to make a pilgrimage to India and Kerala where you are not considered insane as in most of Europe but normal as a vast amount of the population are vegetarian and it is respected. We have both fallen in love with India and know we will visit as often as we can, on our last visit we toured around Rajasthan with a guide, Ravindra Shekhawat who made the 15 days a magical pleasure with his knowledge of the area and the food.
I have heard Michelin starred chefs berate okra as unpleasant because of the slimy texture but this recipe is delicious and proves that okra, when cooked properly is not slimy at all.

Bhindi (okra) Thoran:

200g/7oz okra
5 tablespoons oil
1 and a half tablespoons mustard seeds
10 curry leaves (fresh or frozen, not dried as they have lost their flavour)
2 dried red chillies, I use 6-8
1 onion, finely chopped
1 teaspoon turmeric powder
50g/2oz freshly grated or desiccated coconut, I use desiccated and it works fine

wash and cut the okra into 1cm/1/2 inch pieces on the diagonal ( about 45 degrees)
Heat the oil in a large frying pan and add the mustard seeds, as they begin to pop add the curry leaves and chillies then the onion.
Cook, stirring for 5 minutes until the onion softens.
Stir in turmeric and a little salt. Stir for a minute or two then add okra and cook for 3 to 4 minutes stirring constantly.
Remove pan from heat, add coconut, stir and serve.

This recipe works very well with dwarf green beans instead of okra, shredded cabbage or even beet root.