Fried sliced tender okra smothered in a creamy coconut and silken tofu gravy seasoned with ground mustard seeds. A vegan version of a classic sadhya dish.
1/2box (12.3 oz) soft silken tofu regular tofu will also work
1-2tbsplemon or lime juice juice from approximately 1/2 of a lime or lemon
1/2tspmustard seeds
1green chili
1/4cupwater
Tempering
1/2tspmustard seeds
1dried whole red chili
1sprigcurry leaves
1tbspunrefined coconut oil
Method
You want to choose okra or lady's finger that are bright green, no larger than 4 inches and the tip should break with a snap when you bend it.
Slice off the top and compost.
Cut into 1/4 inch thick slices.
Heat coconut oil and add the sliced okra, green chili, and salt.
Stir fry until the edges are brown.
Add all the coconut mixture ingredients to a blender
This is the kind of silken tofu I usually use. Since it's shelf-stable it's convenient to keep a few in the pantry.
And blend to a smooth paste.
Add the coconut tofu paste to a pan and cook for a minute or two. Turn off the heat now.
Mix in the fried okra into the coconut tofu paste.
Heat coconut oil in a pan, when it's hot add mustard seeds, whole red chili, and curry leaves. When you put the curry leaves in be prepared for a lot of spluttering. You can put a lid on right afterward for a few seconds to prevent all the mustard seeds from popping out and to protect yourself from splattering oil.
Pour tempered oil over the okra mixture and mix it in.
