2–3 green chillies (bird’s eye or similar), sliced in half lengthways
2 tsp ground coriander
8 large garlic cloves, thinly sliced
15g/½oz fresh root ginger, peeled and thinly sliced
500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices
175ml/6fl oz coconut milk
1 tsp amchoor (mango powder)
1 tsp cumin seeds
1 tsp salt
2 tbsp sunflower oil
2 tsp tomato purée
1 tsp turmeric