Coconut okra curry

The cookbook calls it vendaka masala pachchadi. It's one of the more original curries I've had in a long time—the sweet, hot, rich, and tangy flavors are all very well balanced.

canola oil
big bag of okra, ends trimmed and stems in 1/2" slices
3 T cashews
2/3 c grated raw coconut
~1/2 c water
1/2 t cumin seeds
1 t black mustard seeds
1 onion, thinly sliced
5 cloves garlic, minced
1" piece ginger, peeled and minced
1 red chili pepper, minced
1/2 t tumeric
2 t ground coriander
salt to taste
3 nice tomatoes, diced

Fry the okra in hot oil in a large frying pan for about 6 minutes until lightly browned, drain if needed, and set aside. Grind the cashews and coconut together in a food processor until finely chopped, slowly process in enough water to make a paste, and set aside. Heat some oil over medium heat in another large pan and add the cumin and mustard seeds. When the seeds start sizzling, add the onion and saute until soft. Turn down the heat to medium-low, add the spices (garlic through salt), and cook for a few minutes. Add the tomatoes, then the coconut paste, then the okra, simmering for a few minutes between each addition. Keep over low heat for another 15 minutes until the red rice is ready, then serve to 3 or 4 housemates.