300g natural vegan yogurt
3 tbsp gram flour
1 tsp black mustard seeds
1-2 fresh green chillies (depending on how hot you like it), finely chopped (seeds and all)
1 tsp finely grated peeled ginger
1 tsp ground turmeric
150g okra, top cut off and each one cut in half
Combine the yogurt and gram flour in a large bowl. Slowly add about 250ml cold water, whisking all the time to remove any lumps. Add enough water to make a soupy, pouring consistency. Set aside.
Warm 2 tablespoons of sunflower oil in a heavy-based saucepan, add the mustard seeds and cook over a high heat until they begin to pop, then add the chillies, ginger and turmeric and cook for a few seconds.
Add the okra, season with salt and stir. Cook over a high heat for 2-3 minutes, then reduce the heat and cook for a further 6-7 minutes. Stirring from time to time, until you can easily pierce a knife through a piece of the okra.
Pour in the yogurt mixture, stirring frequently to prevent lumps forming. When the mixture is almost boiling. Reduce the heat and cook for about 10 minutes over a low heat until thickens.
Taste the curry to check that it has lost the raw flour flavour, then adjust the seasoning taste.
Serve hot with plain boiled basmati rice and poppadoms