Food & Cooking Recipes Lunch Recipes Sauteed Okra with Coconut and Indian Spices By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Joanna Garcia Prep Time: 25 mins Total Time: 25 mins Servings: 4 This quick one-pan side dish gets big flavor from four assertive spices: mustard and cumin seeds, asafetida, and turmeric. Ingredients ¼ cup safflower oil or ghee 1 teaspoon whole mustard seeds 1 teaspoon whole cumin seeds 1 tablespoon minced garlic (from 2 to 3 cloves) 1 Thai chile, seeded if desired and thinly sliced Pinch of asafetida 12 ounces okra, trimmed and cut crosswise into ½-inch pieces (3 cups) Kosher salt ¼ cup shredded fresh or thawed frozen coconut ¼ teaspoon ground turmeric Juice of 1/2 lime (2 teaspoons) Directions Heat a large skillet over medium-high. Add oil, then mustard and cumin seeds. Cook until mustard seeds turn gray and begin to pop, about 30 seconds. Add garlic, chile, and asafetida. Cook 30 seconds. Add okra, season with salt, and cook, stirring occasionally, until okra is tender and beginning to turn golden in spots, 5 to 8 minutes. Add coconut and turmeric and heat through. Stir in lime juice. Serve immediately. Cook's Notes Frozen shredded coconut can be found in Indian grocers. Print