Okra Poriyal

Heat oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal, rice, turmeric powder, green chilies and curry leaves. Saute till the ingredients turns light brown.

Add the okra and salt. Saute on low flame till they turn soft and are done.

Add the coconut and coriander leaves and switch off the flame. Toss well.

Serve as a side dish with either rice or chapatti.