Crisp Okra In Yogurt Sauce

• 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 jalapeno, 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

1. 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.
2. Puree 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.
3. Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
4. 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.

vegetable oil, okra, salt, coconut, brown mustard seeds, cumin seeds, green chile, water, yogurt, hot red pepper, curry, lemon juice

Taken from www.epicurious.com/recipes/food/views/crisp-okra-in-yogurt-sauce-394653 (may not work)