Gayani's Stir Fried Okra
1 tbsp coconut oil
1 tsp mustard seeds
1⁄2 tsp cumin seeds
1 sprig curry leaves
2 cloves of garlic, finely chopped
21⁄2 cm piece rampe
1 red onion, roughly chopped
1⁄4 tsp turmeric powder
11⁄2 tsp salt
2 tsp Maldive fish flakes
1 level tsp dried chilli flakes
10 cherry tomatoes, halved
To prepare the okra, wash it, then snap off the tips where they break naturally (as you would with asparagus stalks). Chop into roughly 2 1⁄2 cm pieces.
Place a large wok or frying pan on a medium heat and add the coconut oil. Once sizzling, add the mustard and cumin seeds. As soon as they start to spit, add the curry leaves, garlic, rampe, onion, turmeric and salt and stir with a wooden spoon.
Cook until browned slightly, then add the okra and stir again. Cook for 3 minutes then add the fish flakes, chilli flakes and tomatoes.
Continue cooking for another couple of minutes, letting the okra brown slightly, then remove from the heat and leave to cool.
Season to taste and serve.