Step 1

Slice bhindi/ okra to 1" pieces. Peel shallots and slice off just the top and tails. Slice onions thinly. Peel and mince ginger and garlic.Slit the green chili through on one side without slicing it, and remove the stalk.Slice mango with peel into thin slices of 1.5" each.

Step 2

Heat one teaspoon of oil in a medium sized pan ( we will use the same pan for making the curry) and roast the coriander seeds, dry red chili and black pepper. Roast for 1 minute and stir so that the coriander doesn't burn. Using a slotted spoon transfer the spice mix to a heat proof dish and the oil drain back into the pan. When the spices have cooled, add turmeric powder and the minimum water needed to grind the spices to a fine thick paste. Grind and set the spice paste aside till required.

Step 3

Heat the pan and add one tablespoon oil to that remaining in the pan from roasting the spices. Add Bhindi/ okra slices and cook on medium heat for 3 minutes, till almost cooked, turning them frequently with a ladle so that all sides fry evenly. Using a slotted spoon, drain the oil and transfer the semi-cooked bhindi to a heat proof bowl.Add the shallots to the remaining oil and fry for 2 minutes, stirring frequently so that all sides cook evenly. Drain the oil and transfer the fried shallots to a heat proof bowl.

Step 4

Add 1 tablespoon oil to the hot pan with left over oil from frying bhindi and shallots. Add mustard seeds and when they burst, add fenugreek seeds. Add slit green chili. Stir.Addd minced ginger, saute for 20- 30 seconds. Add garlic, stir and saute for 20 seconds or till they begin to discolour.Add onion slices, stir and saute till translucent - about 2 minutes on medium flame, stirring frequently.Add curry leaves - I shred them before adding so that they get eaten and not left out on the plate.

Step 5

Add the spice paste, stir well and let it cook for 2-3 minutes till oil separates and begins to leave the sides of the onion spice mixture.Add mango slices and fried bhindi, stir. Add the thin coconut milk. Add salt.Stir, bring to a boil and then quickly reduce the heat. Let the curry simmer for 8-10 minutes till the mango is tender and falling off the peel when pressed, and the bhindi is cooked through.

Step 6

Add the shallots and then add thick coconut milk. Gently swivel the pan so that the coconut milk mixed with the curry, without stirring it. Keep it on low heat for 5-7 minutes till the gravy thickens.Transfer immediately to a serving dish. I like to have this hot, with dosai or appam. It is delicious with just steamed rice and a poriyal too.