Crisp Okra in Yogurt Sauce

Ingredients

• 1 teaspoon brown mustard seeds divided
• 0.5 teaspoon cumin seeds 
• 10  curry leaves fresh
• 1 small to 2 chilies slit fresh green such as serrano, thai, or jalapeño, stemmed and quartered
• 1 teaspoon juice of lemon fresh
• 1 pound okra trimmed sliced into 1/8-inch-thick rounds
• 1 cup yogurt plain greek-style (not )
• 0.1 teaspoon pepper red hot
• 6 servings salt 
• 1 cup coconut flakes dried unsweetened grated
• 7 tablespoons vegetable oil divided
• 0.5 cup water 

Equipment

• food processor
• frying pan
• paper towels
• blender

Directions

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.
2. Transfer to paper towels to drain and season with 1 teaspoon salt.
3. 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.
4. Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
5. 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.
6. 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.
7. •Indian ingredients can be mail-ordered from Kalustyans.com.•Okra can be fried up to 3 hours ahead and kept on paper towels, uncovered, at room temperature.