- 7 tablespoons vegetable oil, divided
- 1 pound okra, trimmed and sliced into 1/8-inch-thick rounds
- Salt
- 1 cup grated dried unsweetened coconut
- 1 teaspoon brown mustard seeds, divided
- 1/2 teaspoon cumin seeds
- 1 small fresh green chile, such as serrano, Thai, or jalapeño, stemmed and quartered
- 1/2 cup to 1 cup water
- 1 cup plain yogurt (not Greek-style)
- 1/8 teaspoon hot red pepper flakes
- 10 fresh curry leaves (optional)
- 1 teaspoon fresh lemon juice
- Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
- Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
- Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
- Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.