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Fusion Indo-Chinese lettuce wraps, full of flavour served in individual small individual ice-cold lettuce leaves to give you that crunch without the extra calories!

Serves 4


10-12 Baby lettuce leaves (wash and place in ice cold water in the fridge)

500gm okra (bhindhi) trimmed and cut diagonally into approx 1 inch pieces

2 fresh ripe tomatoes cut into small squares

1 large onion chopped finely

2 tbsp sesame seed oil

1-2 tsp mustard seeds

8-10 fresh curry leaves

1 large onion chopped finely

2 tbsp soy sauce

1 tsp garam masala

1/2 tsp amchoor powder (or to your taste)

1 tsp ground cumin

salt to taste

1-2 tsp red chilli powder

1 tsp turmeric powder

Garlic (optional)

4-5 tbsp fresh coconut to garnish


  1. Wash lettuce leaves and place in large bowl of ice- water in the fridge.

  2. Heat oil in wok, add mustard seeds, curry leaves and onions and fry for 3-4 minutes.

  3. Add the okra and stir fry for a further few minutes. Now add the spices and soy sauce, then lastly add the chopped tomatoes.

  4. Cover and cook on slow heat until the okra are tender.

  5. Remove lettuce leaves from fridge and drain the water. Place in a serving dish, put 2-3 tbsp of the cooked Okra in each lettuce leaf and finally garnish with fresh coconut before serving.

  6. ***This dish tastes best if you keep the wok fried Okra warm and serve in ice-cold lettuce leaves immediately so that there is a lovely hot and cold texture, taste and crunch!

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