Wash the okra and cut off the stem with a
sharp kitchen knife. Cut into shorter lengths if the okra is too large.
Heat a wok with ghee and fry the chilies and onion over moderate low
heat, stirring until the onions are soft and golden. Add ginger,
turmeric, garlic and fry for a minute longer. Add the okra and fry for
about 3-4 minutes. Mix in the cumin and coriander, coconut milk and salt
to taste. Simmer for about 10 minutes without a cover or until the okra
is tender. Serve hot with white rice.