Delicately spiced coconut and yogurt sauce topped with crispy fried okra - a perfect side!
I use fresh grated coconut that was frozen. I thaw it and microwave for 30 secs before grinding so the oil that is separated when cold, gets mixed back in with the coconut flakes. Otherwise it forms a fatty layer.
Pour the okra mixture to the coconut mixture and let it be. Do not mix it in till its time to serve. Otherwise the crispy okra will get all mushy. You can also pour it into a separate bowl to mix it right before you serve. But remove it from the saucepan or the skillet you fried it in or else the mustard seeds will get burnt if they sit more in the hot oi